For serious, I’m not joking.
This is a PERFECT summertime pasta, especially if you have access to fresh, local vegetables!
Really we’re just making a white wine/butter sauce with garlic, and of course you could use any veggies you like. This combination is DELICIOUS, though.
Here’s what you need.
- 4 portions cooked long pasta
- 2 tablespoons olive oil
- 3-4 cloves garlic
- 1 pint cherry tomatoes
- 1 bunch arugula (about 3 cups)
- 1/2 cup white wine
- 1 cup pasta water or chicken stock
- 2 tablespoons butter
- 1/2 lemon
- parmesan and fresh herbs, for serving
- salt and crushed red pepper (optional)
YUM. These are some of my most favoritest flavors.
While you’re making the sauce, bring a large pot of water to boil for the pasta. Save some water while it cooks if you aren’t using stock!
Then, heat a pan to medium-high heat with the olive oil. Add the tomatoes, and let them toast on the outside. Eventually they’ll burst and wilt – this will contribute to the sauce liquid.
Meanwhile, thinly slice the garlic.
When the tomatoes are halfway cooked, after about 7 minutes, add the garlic to the pan for 30 seconds to start the cooking process with a sprinkle of salt and some crushed red pepper – as much as you like.
Then, add the white wine and stock or pasta water. Let the sauce bubble and reduce by about half to thicken.
Meanwhile, chop the arugula into large pieces! If you’re using baby arugula you can just leave it whole – this was some lovely spicy arugula from the farmer’s market in Greenville. It was delicious!
Once the sauce has thickened, add the butter and lemon juice. Stir this around for another minute.
Then, add the pasta and arugula!
Toss this majesty together for a few minutes with tongs to be sure that everything is happy and mixed and married together. Taste it, and add more salt if you’d like!
Twirl the pasta onto plates and top with herbs, cheese, more salt, crushed red pepper…whatever you’d like!