Pasta à la CheccaMarcus Nilsson
Recipe information
Total Time
15 minutes
Yield
Makes 4 servings
Ingredients
8 ounces thin spaghetti
2 pints cherry tomatoes (such as orange, red, and yellow teardrop varieties)
2 garlic cloves, peeled and finely chopped
4 tablespoons extra-virgin olive oil
1 cup fresh arugula (optional)
Kosher salt and freshly ground black pepper to taste
Preparation
Step 1
1. Cook the pasta until al dente.
Step 2
2. Meanwhile, in a large bowl, squeeze the tomatoes to break them up (it's faster than chopping, and your kid will likely love joining in).
Step 3
3. Add the garlic, oil, arugula (if using), salt, and pepper; set aside.
Step 4
4. Drain the pasta (reserving 1/2 cup of the water) and toss it with the tomatoes. If the pasta is still a little dry, add some of the cooking water.
Step 5
5. Let sit until the heat from the pasta has cooked the tomatoes and garlic slightly and wilted the arugula, 1 to 2 minutes. Serve warm or at room temperature.
Nutrition Per Serving
Per serving: 357 calories
15g fat (2g saturated)
0mg cholesterol
13mg sodium
48g carbohydrates
4g fiber
9g protein
#### Nutritional analysis provided by Nutrition Data
##### [See Nutrition Data's complete analysis of this recipe](
http://www.nutritiondata.com/facts/recipe/602411/2?mbid=HDEPI) ›
