Pasta with Cherry Tomatoes and Arugula

16 Dec

I’ve always had good results with recipes from smitten kitchen. But this one wasn’t one of them. Oh well! Neither husband nor myself was a fan.

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pasta with Cherry Tomatoes and Arugula
adapted from smitten kitchen

2 tablespoons olive oil
2 cloves of garlic, minced
2 small shallots, finely chopped
1 pint mixed red and yellow cherry tomatoes, quartered
Cooked pasta
2 cups fresh arugula, de-stemmed, roughly chopped
Salt and pepper
Freshly grated parmesan reggiano

Heat olive oil in a large pan over medium heat, adding garlic and shallots, sauteing until soft but not browned. Add chopped cherry tomatoes, cooking for just a few minutes, until they have softened but not lost completely lost their form. Add pasta, reheating it in the sauce and seasoning with salt and pepper. Add the arugula, stirring it until it has just wilted. Serve immediately with freshly grated parmesan.

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