Ingredients
8 oz. dry spaghetti
1 pkg. each red and
yellow grape tomatoes
(10.5 oz. each)
1/3 cup sliced fresh garlic
4 Tbsp. olive oil, divided
Salt, black pepper, and red
pepper flakes
4 cups arugula
Grated Pecorino Romano
Directions
Preheat oven to 375°. Line a
baking sheet with foil.
Cook spaghetti in a large pot of
boiling salted water according to
package directions; reserve 1 cup
pasta water, then drain.
Toss tomatoes and garlic with
2 Tbsp. oil; season with salt, black
pepper, and pepper flakes. Arrange
tomatoes and garlic in a single
layer on prepared baking sheet;
roast until tomatoes just begin
to burst, about 15 minutes.
Toss arugula with remaining
2 Tbsp. oil in a large bowl; season
with salt, black pepper, and pepper
flakes. Add spaghetti, tomatoes,
and garlic; toss to combine,
adding reserved pasta water to
reach desired sauce consistency.
Garnish each serving with Pecorino
Romano.
Makes 4 servings (about 8 cups) Total time: 30 minutes
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