Tagliatelle with Arugula and Tomatoes
Number of servings : 4 to 6 Prep time: 20 minutes Cooking time: 20 minutes Type of meal : |
Number of servings : 4 to 6
Prep time: 20 minutes
Cooking time: 20 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
450 g / 1 lb tagliatelle
2 leeks, white part only, sliced thinly
1 small hot pepper, minced
45 ml / 3 tbsp olive oil
500 ml / 2 cups grape tomatoes
To taste salt and freshly ground pepper
2 bunches arugula, trimmed and rinsed
250 g / 8 oz Mozzarella di Bufala cheese, diced
250 ml / 1 cup fresh basil leaves, shredded
In a large pot, cook the pasta al dente, following package directions.
While the pasta is cooking, wilt the leeks and pepper in the oil in a large skillet.
Add the tomatoes, cook until they soften, season to taste and set aside.
Just before draining the pasta, add the arugula to the pot then drain everything together. Add the pasta and arugula to the skillet and toss everything to combine well.
Transfer to a large heated bowl, and top with cheese and basil.