PREP TIME: 10 mins | COOK TIME: 10 mins | TOTAL TIME: 20 mins | YIELD: 4 servings
Growing up, I watched my mom cooked every single meal. She particularly loves blistering tomatoes because according to her it brings out so much flavour, and blistered tomatoes compliments a lot of dishes. And one of her favourites that toned with blistered tomatoes well is this incredibly delicious Blistered Tomato Pasta with blistered tomatoes, arugula, garlic, and gluten-free pasta. A quick and easy meal that you can whip up in just thirty minutes!
INGREDIENTS
16 ounces grape tomatoes
1 tablespoon + 2 tablespoons olive oil
3 cloves garlic, minced
7 ounces fresh arugula
16 ounces gluten-free pasta (or pasta of choice)
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons freshly grated Parmesan
½ teaspoon red pepper flakes (optional)
HOW TO MAKE BLISTERED TOMATO PASTA
Step 1: According to package directions, cook the pasta in a pasta pot until al dente. When done, drain the pasta well, reserving at least 2 tbsp pasta water. Set aside.
Step 2: Heat a tbsp olive oil in a cast-iron skillet over medium/high heat. Once the oil is hot, add the grape tomatoes to the skillet and cook for about 2 minutes, undisturbed. So the outside of the grape tomatoes are charred/blistered, push them around for another 3 minutes.
Step 3: Adjust the heat to medium, then add the garlic, arugula, another 2tbso oil, and salt & pepper to the skillet. Saute until the arugula starts to wilt. This takes about 3 minutes. Then, add the pasta, reserved pasta water, Parmesan, and crushed red pepper flakes. Stir well and adjust the seasoning according to taste.
NOTES:
Remember to just blister the tomatoes before adding them to any of your favourite dishes or serve as a side dish.
If grape tomatoes are not available you can use cherry tomatoes instead, but take note that cherry tomatoes have higher water content and thinner skin.
Enjoy this dish cold as a pasta salad.
NUTRITION FACTS:
YIELD: 4, SERVING SIZE: 1
Amount Per Serving: CALORIES: 250 | TOTAL FAT: 9g | SATURATED FAT: 2g | TRANS FAT: 0g | UNSATURATED FAT: 7g | CHOLESTEROL: 2mg | SODIUM: 210mg | CARBOHYDRATES: 39g | FIBER: 8g | SUGAR: 4g | PROTEIN: 6g
Ingredients
- 16 ounces grape tomatoes
- 1 tablespoon + 2 tablespoons olive oil
- 3 cloves garlic, minced
- 7 ounces fresh arugula
- 16 ounces gluten-free pasta (or pasta of choice)
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons freshly grated Parmesan
- ½ teaspoon red pepper flakes (optional)
Instructions
Step 1: According to package directions, cook the pasta in a pasta pot until al dente. When done, drain the pasta well, reserving at least 2 tbsp pasta water. Set aside.
Step 2: Heat a tbsp olive oil in a cast-iron skillet over medium/high heat. Once the oil is hot, add the grape tomatoes to the skillet and cook for about 2 minutes, undisturbed. So the outside of the grape tomatoes are charred/blistered, push them around for another 3 minutes.
Step 3: Adjust the heat to medium, then add the garlic, arugula, another 2tbso oil, and salt & pepper to the skillet. Saute until the arugula starts to wilt. This takes about 3 minutes. Then, add the pasta, reserved pasta water, Parmesan, and crushed red pepper flakes. Stir well and adjust the seasoning according to taste.
Notes
Remember to just blister the tomatoes before adding them to any of your favourite dishes or serve as a side dish. If grape tomatoes are not available you can use cherry tomatoes instead, but take note that cherry tomatoes have higher water content and thinner skin. Enjoy this dish cold as a pasta salad.
