In my never-ending quest to put together simple and healthy dinners, a good quick pasta sauce is almost always a winner. In this case, there’s very little innovation here, with the exception of cooking the arugula. By giving it a brief cook in the pasta water, you take the bite out of it and bring an otherwise daunting share down to a manageable quantity.
- 1 – 2 C cherry, grape, or small roma tomatoes, halved or quartered
- 3 cloves garlic, crushed
- as much arugula as you have on hand, at least a healthy bunch
- 8 oz pasta, preferably orichette
- 3 – 4 oz goat cheese
Begin to boil pasta according to package directions. Rinse arugula, and rip up any very large leaves, and remove the thickest stems. When the pasta has only 3 minutes to go, add arugula. Drain and rinse to stop the cooking.
Meanwhile, in a pan, add a glug of EVOO and the garlic. Cook over medium heat for one minute. Add tomatoes, and cook until they soften and give up some of their juice, about 5 minutes.
Combine tomatoes and pasta/arugula in a serving bowl. Salt and pepper the whole dish. Crumble in goat cheese and stir until goat cheese starts to melt into the dish. If desired, sprinkle a few pine nuts in. Serve. Serves 2 – 3. Out of this, we got 2 servings plus a lunch the next day.