Linguine with Arugula & Tomatoes
When I visited my friend in England, she made a dish that included fresh pasta, extra virgin olive oil, grated raw garlic and freshly grated Parmigiano-Reggiano. It was really simple but all the ingredients were fresh and top-notch. The result was a slightly spicy, cheesy and wonderful meal. I incorporated her idea and added a few other ingredients in it. Arugula gives it a peppery goodness while tomatoes and balsamic vinegar add a tangy sweetness to the dish. This has become my go-to lunch that is not only easy to prepare but is also wholesome and delicious!
Linguine with Arugula & Tomatoes
Serves 1 hungry person
Ingredients:
- 2 cloves garlic minced finely or grated
- 1 Tablespoon extra virgin olive oil
- ½ Tablespoon balsamic vinegar (or to taste)
- A handful of arugula (rocket)
- 5 cherry tomatoes sliced in half
- 80 g (2.8 oz) dried or fresh linguine
- Salt and freshly ground black pepper to taste
- Freshly grated Parmesan cheese, to taste
Method:
Whisk together the garlic, extra virgin olive oil and balsamic vinegar.
Toss the arugula and cherry tomatoes with the dressing. Set aside.
Boil the linguine in salted water until al dente (about 9-10 min). Fresh fettuccine will take much less time. Drain in a colander, place in a large plate or bowl and drizzle a little olive oil over the noodles. Add salt (optional) and pepper to taste and toss the noodles.
Add arugula and tomatoes to the linguine, and top the dish with freshly grated Parmesan cheese. Stir to combine all the flavors together before digging in!