Spaghetti aglio e olio with Cherry Tomatoes and Arugula

A quick Italian pasta dish with garlic, chili and fresh arugula. With cherry tomatoes and Parmesan, it becomes an aromatic weeknight dinner in 20 minutes.

By yumbelo · 2 servings · 20 minutes

Ingredients

• 200 g Spaghetti
• 3 Stück garlic cloves
• 1 Stück red chili
• 3 EL olive oil
• 150 g cherry tomatoes
• 80 g arugula
• 40 g Parmesan, grated
• 1 Stück lemon (zest and juice)
• salt
• pepper

Method

1. Bring water to a boil in a large pot, salt it and cook the spaghetti al dente according to the package directions.
2. Finely chop the garlic, slice the chili into fine rings and halve the cherry tomatoes.
3. Heat the olive oil in a large pan over medium heat, then sauté the garlic and chili in it for 1 minute until the garlic is fragrant.
4. Add the cherry tomatoes and fry for 3 to 4 minutes until they begin to soften slightly.
5. Drain the spaghetti and reserve a splash of the cooking water. Add the noodles to the pan and toss well, adding a little cooking water if needed.
6. Remove the pan from the heat, fold in the arugula, and season with lemon zest, a little lemon juice, salt and pepper.
7. Plate and sprinkle with the grated Parmesan.