Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Yield: 4 Servings
I am so impressed by this Blistered Tomato Pasta! A big thanks to my very good friend, Andrea, for sharing this recipe with me. Now, I get to share it with you as well. How awesome is that? Here you go, friends! Try this recipe now and I promise you that it will be the best decision you will ever make today! Have a great one, friends, and I hope you are all well today. Enjoy!
Ingredients:
1 tablespoon +2 tablespoons olive oil
7 ounces fresh arugula
3 cloves garlic, minced
16 ounces grape tomatoes
16 ounces gluten-free pasta (or pasta of choice)
½ teaspoon red pepper flakes (optional)
2 tablespoons freshly grated parmesan
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Directions:
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the pasta and cook until firm to bite. Drain and rinse with cold water to stop the cooking process. Set aside 2 tablespoons of the water for later use.
Place a cast-iron skillet on the stove and turn the heat to medium-high.
Add 1 tablespoon of oil and allow it to become hot.
Add the tomatoes, then cook each for a few minutes until charred.
Reduce the heat to medium, then add the arugula, 2 tablespoons of olive oil, and minced garlic. Cook for about 3 minutes. Sprinkle salt and pepper to taste.
Add the cooked pasta, Parmesan cheese, red pepper flakes, and pasta water. Stir until well blended. Add more seasonings if needed.
Sprinkle your preferred herbs on top to garnish.
Serve and enjoy!
Notes:
Feel free to use cherry tomatoes for this recipe instead of grape tomatoes.
Nutrition Facts:
Amount Per Serving: CALORIES: 250TOTAL FAT: 9gSATURATED FAT: 2gTRANS FAT: 0gUNSATURATED FAT: 7gCHOLESTEROL: 2mgSODIUM: 210mgCARBOHYDRATES: 39gFIBER: 8gSUGAR: 4gPROTEIN: 6g
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