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🍽️ Penne with Arugula and Tomatoes

421 kcal · 30 min · 4 servings

Ingredients

• 175 g cherry tomatoes
• 1 clove garlic
• 80 g arugula (1 bunch)
• 175 g penne (preferably whole grain)
• salt
• 25 g pecorino (1 piece)
• 1.5 tbsp olive oil
• sea salt
• pepper

Instructions

1. 1. Wash the tomatoes thoroughly under running water.
2. 2. Cut the washed tomatoes in half.
3. 3. Peel the garlic cloves of their skin.
4. 4. Slice the garlic into very thin pieces.
5. 5. Remove coarse stems or wilted leaves from the arugula.
6. 6. Wash the arugula under running water as well.
7. 7. Dry the arugula thoroughly, for example in a salad spinner.
8. 8. Chop the dry arugula into coarse pieces.
9. 9. Bring a large pot of water to a boil and add plenty of salt.
10. 10. Cook the penne pasta in it al dente according to the instructions on the package.
11. 11. Grate the cheese into fine shreds.
12. 12. Heat the oil in a large frying pan.
13. 13. Add the garlic slices to the hot pan.
14. 14. Sauté the garlic until translucent, without letting it turn brown.
15. 15. Add the halved tomatoes to the pan.
16. 16. Reduce the heat to a low setting.
17. 17. Simmer the tomatoes until soft, until they lose their shape slightly.
18. 18. Drain the cooked pasta in a colander.
19. 19. Add the drained pasta directly to the tomatoes in the pan.
20. 20. Add the chopped arugula to the pasta-tomato mixture.
21. 21. Season the dish with sea salt and black pepper.
22. 22. Mix everything well until the arugula wilts slightly.
23. 23. Sprinkle the finished pasta with the grated cheese.
24. 24. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 421
• Protein: 17 g · Fett/Fat: 12 g · Carbs: 59 g