Tomato, Arugula, Mozzarella Pasta
This is a simple, fresh recipe that my family has been making ever since I was a kid. It is perfect for Spring/Summer dinners as an entree, or as a side dish for a cookout. When I first started making this recipe I kept the arugula whole and leafy, but since becoming a mom I have found that finely mincing the arugula makes it easier for tiny humans to eat. My toddler in particular can be quite skeptical of leafy greens, but gobbled down an adult-sized portion of this meal when I made the arugula a pesto-like consistency.
Ingredients (serves 4)
2 cups diced fresh tomatoes
2 cups diced fresh mozzarella
3-4 cloves minced garlic
4 Tbs olive oil
1 cup finely minced arugula
salt and pepper to taste
1 lb fusilli or penne pasta ( I like to use Trader Joe’s gluten-free quinoa and brown rice blend)
Directions
Mince arugula (I like to use a Cuisinart) and add it to a large bowl. Add diced tomatoes and mozzarella and salt and pepper generously. Heat 3 tablespoons of olive oil on low heat and add minced garlic. Cook until just golden brown and pour on top of arugula, tomatoes and mozzarella. Stir and set aside. Heat water to a boil in a large pot and cook pasta according to the directions on the bag (or box). Drain cooked pasta and add it to the bowl with the other ingredients while it is still hot. Add remaining olive oil and more salt and mix thoroughly. Serve either warm or cool, though I like to let this pasta sit for at least 10 minutes to let all the flavors meld together.
