SilkpieRecipe
Whole Wheat Penne with Cherry Tomatoes and Arugula
Texture
Garnish
On the plate

Pasta & Noodles · Italian

Whole Wheat Penne with Cherry Tomatoes and Arugula

4.4 (276 cooks rated this)

Nutty whole wheat penne is tossed with sweet cherry tomatoes that have just started to collapse in garlicky olive oil. Handfuls of peppery arugula wilt into the warm pasta, making a light, fresh dish that comes together in about twenty minutes.

10 min Prep
15 min Cook
25 min Total
4 Servings
Easy Difficulty
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Test kitchen note: Add the arugula off the heat at the very end; the pasta's warmth softens it just enough while keeping its peppery bite.

Method 6 steps

  1. Cook the penne in well-salted boiling water until al dente. Reserve 1/2 cup of the cooking water, then drain.

  2. While the pasta cooks, warm the olive oil in a large skillet over medium heat and fry the garlic and chili flakes until the garlic turns pale gold, about 1 minute.

  3. Add the cherry tomatoes with a pinch of salt and cook 4 to 5 minutes until they soften and release their juices.

  4. Tip the drained penne into the skillet with a splash of pasta water and toss for 1 minute so the sauce clings.

  5. Take the pan off the heat, fold in the arugula and season with pepper.

  6. Serve warm or at room temperature, with parmesan on the side if you like.

That is the whole pie. Enjoy every slice.

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