Pasta with Arugula and Slow-Roasted Tomatoes: A Summer Classic
Jammy reds and peppery greens unite with a splash of lemon for a flavorful supper.
Pasta with Arugula and Slow-Roasted Tomatoes
There’s something magical about a pasta dish that comes together effortlessly yet bursts with the vibrant flavors of the season. In this recipe, sweet slow-roasted cherry tomatoes meet peppery arugula and a zesty lemon finish for a meal that’s as perfect for a relaxed summer evening as it is for a quick weekday dinner. Using just a handful of fresh ingredients, you’ll enjoy an aromatic, satisfying plate that proves great food doesn’t have to be complicated.
Why This Recipe Works
- Slow-roasting tomatoes intensifies their natural sweetness, offering a rich, jammy flavor that transforms the dish.
- Arugula adds a refreshing, peppery bite and a burst of green freshness.
- Simple preparation with minimal hands-on work leaves you with more time to enjoy the meal.
- Flexible — use your favorite pasta shape, and adapt with cheeses or fresh herbs.
Ingredients
- 1 pint cherry or grape tomatoes, halved
- 1/2 cup extra-virgin olive oil, plus more for finishing
- Kosher salt and freshly ground black pepper
- 8 oz (about 1/2 pound) dried pasta (such as spaghetti, linguine, or penne)
- 3 cups fresh arugula, loosely packed
- Juice from 1 lemon
- Grated cheese, such as Parmigiano-Reggiano or pecorino, for serving
- Chopped fresh basil (optional, for garnish)
Step-by-Step Instructions
1. Roast the Tomatoes
Preheat your oven to 250°F (120°C). Line a rimmed baking sheet with parchment or foil for easy cleanup.
- Arrange the halved cherry tomatoes cut side up on the sheet.
- Drizzle with half a cup of olive oil.
- Season generously with salt and freshly ground black pepper.
- Roast for 2 hours, turning the tray occasionally. The tomatoes will appear deeply colored, wrinkled, and soft—concentrating their flavor without becoming dry.
2. Cook the Pasta
- When the tomatoes are nearing the end of their roasting time, bring a large pot of salted water to a boil.
- Cook the pasta according to package directions, until just al dente.
- Reserve 1/2 cup of pasta cooking water; then drain the pasta and return it to the pot.
3. Combine and Finish
- Add the slow-roasted tomatoes along with all their pan juices to the hot pasta.
- Toss in the arugula. The heat of the pasta and tomatoes will gently wilt the greens without making them soggy, preserving their texture and bite.
- Squeeze in the juice of one lemon and drizzle with extra olive oil if needed.
- Toss everything together, adding reserved pasta water if more moisture or glossiness is desired.
- Plate the pasta and finish with a generous shower of grated Parmigiano-Reggiano or another firm, salty cheese.
- Scatter chopped fresh basil over the top if using.
Recipe Tips and Variations
- Tomato Tips: For even deeper flavor, don’t skimp on roasting time. Slow roasting at low heat is key for jamsweet, concentrated tomato flavor.
- Pasta Swap: Use any pasta you like—long, short, whole wheat, or gluten-free all work well. Spaghetti and penne both pair beautifully.
- Leafy Greens: If you don’t have arugula, try baby spinach, watercress, or even tender chard leaves for a slightly different taste.
- Make It Creamy: For a richer feel, add dollops of soft cheese such as burrata, mozzarella, or goat cheese when serving.
- Boost Umami: Add a handful of toasted pine nuts or chopped olives for extra depth.
Serving Suggestions
- Serve this pasta as a main course for two or as a vibrant side dish.
- Pair with a crisp green salad and crusty bread.
- Excellent warm or at room temperature—perfect for picnics or summer entertaining.
- Doubles easily for larger gatherings.
Why Arugula and Tomatoes Shine Together
The combination of arugula and slow-roasted tomatoes is a lesson in flavor contrasts. Arugula brings lively, peppery brightness that lifts the natural sweetness and umami of roasted tomatoes. Together, they create a complex, mouthwatering flavor profile that’s greater than the sum of its parts. A finish of lemon ties it all together with acidity and a suggestion of sunshine.
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Frequently Asked Questions
Can I use regular tomatoes instead of cherry tomatoes?
Yes, but cherry or grape tomatoes are naturally sweeter and become almost candy-like when roasted. If using larger tomatoes, chop them into bite-sized chunks and adjust roasting time until soft and concentrated.
Is it possible to make this dish gluten-free?
Absolutely! Simply substitute your favorite gluten-free pasta. The rest of the recipe remains unchanged.
Can this pasta be served cold?
While it’s best served just warm or at room temperature for ideal texture and flavor, you can enjoy leftovers as a cold pasta salad. The flavors will intensify after a few hours in the fridge.
What cheeses pair best with this pasta?
Aged cheeses like Parmigiano-Reggiano or pecorino are traditional. For something different, try soft cheeses such as burrata or goat cheese for creaminess.
How long do the roasted tomatoes keep?
Store cooled roasted tomatoes in the refrigerator for up to 5 days. They’re wonderful tossed into salads, as a bruschetta topping, or anywhere you’d use cooked tomatoes.
Nutrition and Dietary Considerations
| Component | Vegetarian | Vegan | Gluten-Free Option | Nut-Free |
|---|---|---|---|---|
| Pasta | Yes | Yes (if cheese omitted) | Use GF pasta | Yes |
| Cheese | Yes | Omit or use vegan | Yes | Yes |
| Arugula/Tomatoes | Yes | Yes | Yes | Yes |
Tips for Success
- Roast your tomatoes ahead of time to save minutes during dinner rush—store them up to 3–5 days refrigerated.
- Always reserve a splash of pasta water to help bring the sauce together with the pasta.
- Taste and adjust seasoning at the end: a final sprinkle of salt or squeeze of lemon will brighten flavors.
- Serve with extra cheese and olive oil at the table for diners to add as they wish.
Reader Reviews
- “This was such a winner—simple and taste-packed. The roasted tomatoes are a game changer!” — Anna
- “Love how fast this comes together. My toddler actually ate seconds. Thank you!” — Michael
- “We added fresh mozzarella and it was incredible. So summery.” — Sara
Storage & Make-Ahead Notes
- Leftovers should be cooled and stored in an airtight container in the fridge. Best enjoyed within 3 days.
- For packed lunches, keep the cheese separate and add just before eating for best results.
- Reheat gently, adding a splash of water or olive oil to revive the pasta without drying it out.
Summary: More Than the Sum of Its Parts
With just a handful of seasonal ingredients, this pasta with arugula and slow-roasted tomatoes proves you don’t need elaborate techniques to enjoy something truly special. It’s a celebration of summer’s bounty, capturing the essence of Italian-inspired simplicity in every bite.
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