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Blistered Tomato Pasta
Quick and easy pasta with blistered tomatoes, arugula, garlic, and gluten free pasta.
servings
Ingredients
- 16 ounces grape tomatoes
- 3 tablespoons olive oil (divided)
- 3 cloves garlic (minced)
- 7 ounces fresh arugula
- 16 ounces gluten free pasta (or pasta of choice)
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons freshly grated parmesan
- 1/2 teaspoon red pepper flakes (optional)
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Instructions
- In a pasta pot, follow package instructions and cook pasta al dente. Reserve 2 tbsp of pasta water before draining. Set aside.
- 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.
- 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.
Notes
- You can only blister the tomatoes and add them to your favorite dishes or use as a side dish.
- You can substitute cherry tomatoes for grape tomatoes, but cherry tomatoes has a higher water content and thinner skin.
- This dish may also be served cold as a pasta salad.
Nutrition Information
Calories: 532kcal (27%), Carbohydrates: 90g (30%), Protein: 14g (28%), Fat: 15g (23%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 2mg (1%), Sodium: 275mg (12%), Potassium: 472mg (13%), Fiber: 4g (17%), Sugar: 4g (4%), Vitamin A: 2219IU (44%), Vitamin C: 24mg (29%), Calcium: 118mg (12%), Iron: 3mg (17%)