in Italy

Quick summer pasta with arugula

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Ingredients for 4 servings:

  • 500g spaghetti
  • 250 g cherry tomatoes
  • 1 bunch arugula
  • 250g mozzarella
  • e.g. balsamic vinegar
  • e.g. olive oil
  • e.g. sea salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

delicious on hot summer days

Quarter the cherry tomatoes, chop the drained mozzarella and arugula into small pieces, and mix everything together. Add balsamic vinegar, pepper, and salt to taste (don’t forget to add the amount of salt when adding the pasta, so add a little more or adjust the seasoning later) and a generous splash of olive oil. Cook the spaghetti al dente. Mix with the other ingredients (the mozzarella won’t stick together if the pasta has cooled slightly). Serve cold or lukewarm.

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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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