Categories: Pasta
Ingredients
- 14 oz. dried papparedelle
- 2 tbsp olive oil
- 1 garlic clove, chopped
- 12 oz. cherry tomatoes, halved
- 3 oz. arugula leaves
- 10.5 oz. mozzarella cheese, drained and cubed
- Salt and pepper
- Grated Parmesan, to serve
Directions
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Bring a large saucepan of lightly salted water to a boil. Add the pasta, bring back to a boil and cook for 8 to 10 minutes, or as directed, until tender but still firm to the bite.
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Meanwhile, heat the oil in a skillet over medium heat and fry the garlic, stirring, for 1 minute, without browning.
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Add the tomatoes, season well with salt and pepper, and cook gently for 2 to 3 minutes, until softened.
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Drain the pasta and stir into the skillet. Add the arugula leaves and mozzarella, then stir until the leaves wilt.
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Serve the pasta in wide dishes, sprinkle with Parmesan.