Spaghetti with tomato, basil and rocket
This Spaghetti with Tomato, Basil, and Rocket features fresh tomatoes, aromatic basil, and peppery arugula, creating a light yet satisfying Italian dish. Topped with feta cheese, it's a delightful blend of flavors perfect for any meal.
Cook time 15 min
Prep time 10 min
Ingredients:
12 oz pasta3 tomatoes
1 onion
1/2 cup basil leaves
2 tbsp olive oil
2 garlic cloves
5 cups arugula
3/4 cup feta cheese
Spaghetti with tomato, basil, and rocket is a delightful, fresh, and aromatic pasta dish that brings together the classic flavors of Italy. This recipe is perfect for a light yet satisfying meal and is packed with healthy vegetables and herbs. The combination of sweet tomatoes, peppery rocket (arugula), and fragrant basil creates an irresistible sauce that clings to perfectly cooked spaghetti, topped off with creamy feta cheese for a tangy twist.
Instructions:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
- Drain the pasta, reserving about 1/2 cup of the pasta cooking water. Set aside.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Add the diced tomatoes to the skillet. Season with a pinch of salt.
- Cook, stirring occasionally, until the tomatoes break down and create a chunky sauce, about 10 minutes.
- Add the cooked spaghetti to the skillet with the tomato mixture. Toss to combine.
- Gradually add the reserved pasta cooking water, a few tablespoons at a time, to loosen the sauce and help it adhere to the pasta.
- Stir in the fresh basil leaves and arugula. Toss until the greens are just wilted and well incorporated.
- Remove from heat and sprinkle the crumbled feta cheese over the pasta. Toss gently to combine.
- Divide the pasta among serving bowls.
- Garnish with additional basil leaves and a drizzle of olive oil, if desired.
- Serve immediately.
This spaghetti with tomato, basil, and rocket recipe is a true celebration of fresh ingredients and simple flavors. It's a quick and easy meal that doesn't compromise on taste or nutrition. Whether you're cooking for yourself, family, or friends, this dish is sure to impress and become a favorite in your culinary repertoire.
Spaghetti with tomato, basil and rocket FAQ:
Cook the spaghetti according to the package instructions until al dente, usually around 8-10 minutes depending on the brand. Be sure to taste it a minute or two before the suggested time to ensure it reaches the desired tenderness.
Yes, you can make this dish vegan by omitting the feta cheese or replacing it with a suitable vegan cheese alternative. The rest of the ingredients already cater to a plant-based diet.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil to avoid drying out.
If you don't have arugula, you can substitute it with spinach or baby kale for a similar texture and nutritional profile, though the flavor will differ slightly.
Choose tomatoes that are firm yet slightly soft to the touch, with a vibrant color and a fragrant smell. Ripe tomatoes will yield slightly when pressed and have a rich, sweet aroma.
Tips:
- Use ripe tomatoes for the best flavor.
- Cook the pasta al dente for the perfect texture.
- Reserve a cup of pasta cooking water to help thin the sauce if needed.
- Chop basil leaves just before adding them to preserve their flavor and color.
- Toast the feta cheese lightly in the oven to create a golden crust and enhance its flavor.
- Mix the arugula in at the very end to keep it crisp and fresh.
- Feel free to add a splash of balsamic vinegar for an extra depth of flavor.
Nutrition per serving
4 ServingsCalories 470kcal
Protein 20g
Carbohydrates 77g
Fiber 5g
Sugar 8g
Fat 18g
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