Blistered tomatoes, arugula, garlic, gluten free pasta in a bowl

Blistered Tomato Pasta

  • Author: Stephanie
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x


Quick and easy pasta with blistered tomatoes, arugula, garlic, and gluten free pasta.



  • 16oz grape tomatoes
  • 1 tbsp olive oil + 2 tbsp
  • 3 cloves garlic, minced
  • 7oz fresh arugula
  • 16 oz choice of pasta (I used Banza gluten free rotini)
  • 1/4 tsp kosher salt
  • 1/4 tsp fresh ground black pepper
  • 2 tbsp Freshly grated parmesan
  • 1/2 tsp red pepper flakes (optional)


  1. In a pasta pot, follow package instructions and cook pasta al dente. Reserve 2 tbsp of pasta water before draining. Set aside.
  2. In a cast iron skillet over medium/high heat, add 1 tbsp of olive oil. Add in the grape tomatoes and allow to cook undisturbed for 2 minutes. Push them around for an additional 3 minutes, until the outsides are charred/blistered. 
  3. Lower the heat to medium, add the minced garlic, arugula, 2 tbsp olive oil, and salt/pepper. Sauté for 3 minutes, until the arugula begins to wilt. Add in the pasta, reserved pasta water, parmesan, and crushed red pepper flakes. Mix all together, taste and adjust seasoning, and serve. 


  • If cooking for 2, you can halve the ingredients.

Keywords: blistered tomatoes, skillet tomatoes, cast iron, pasta, arugula