Capellini with Tomato and Arugula Rocket
Light, fresh, and bursting with vibrant Mediterranean flavors, this Capellini with Tomato and Arugula Rocket is a quick and elegant dish perfect for weeknight dinners or casual entertaining. Delicate capellini pasta is tossed in a garlicky, olive oil-infused sauce brimming with juicy, sautéed cherry tomatoes, then finished with a handful of peppery arugula that wilts beautifully in the residual heat. Optional highlights like red chili flakes and freshly grated Parmesan add a customizable touch of spice or creaminess to this 25-minute recipe. Ideal for pasta lovers seeking simplicity, this dish is a celebration of fresh, wholesome ingredients that deliver restaurant-quality flavor with minimal effort. Serve it with crusty bread or a crisp white wine for a complete Italian-inspired meal.
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Recipe Information
Ingredients
- 200 g Capellini pasta
- 250 g Cherry tomatoes
- 100 g Arugula (rocket)
- 2 pieces Garlic cloves
- 3 tbsp Extra-virgin olive oil
- 30 g Parmesan cheese (optional, for garnish)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red chili flakes (optional, for heat)
Instructions
1. Begin by bringing a large pot of salted water to a boil. Add the capellini pasta and cook according to the package instructions (usually 3-4 minutes). Reserve 1/2 cup of pasta cooking water, then drain and set the pasta aside.
2. While the pasta is cooking, slice the cherry tomatoes in halves and finely mince the garlic cloves.
3. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to let it burn.
4. Add the halved cherry tomatoes to the skillet. Sprinkle with salt, black pepper, and optional red chili flakes. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and start to release their juices.
5. Reduce the heat to low and add the cooked capellini to the skillet. Toss gently to coat the pasta in the tomato mixture. If the dish looks dry, add a few tablespoons of the reserved pasta water to loosen it up.
6. Remove the skillet from the heat and add the fresh arugula. Toss lightly so the arugula wilts slightly in the residual heat of the pasta.
7. Serve immediately, garnished with freshly grated Parmesan cheese if desired. Enjoy your Capellini with Tomato and Arugula Rocket!
Nutrition Facts
Calories |
880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 2864 mg | 125% | |
| Total Carbohydrate | 78.9 g | 29% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 10.0 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 550 mg | 42% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1107 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
