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Pasta aglio olio with rocket and tomatoes

updated

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Ingredients for 2 servings:

  • 1 bowl of cherry tomatoes
  • 1 bowl of arugula
  • 2 chili peppers, dried
  • 3 cloves garlic
  • e.g. olive oil
  • e.g. spaghetti
  • e.g. Parmesan, grated

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the spaghetti according to the package instructions. Add olive oil to a large pan and heat until hot. Wash and quarter the cherry tomatoes, then add them. Peel and crush the garlic. Crumble in the chili peppers (fresh chili peppers can be used instead of dried chilies). Simmer until the garlic is nicely toasted. Drain the cooked spaghetti in a sieve, add it to the pan, and mix everything together. Trim and finely chop the arugula, then divide about half of the package between two plates. Place the spaghetti on top and serve sprinkled with Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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