Spaghetti with tomato, basil and rocket
Indulge in a flavorful and easy-to-make Spaghetti with Tomato, Basil, and Rocket dish! Featuring al dente pasta, juicy tomatoes, fresh basil leaves, peppery arugula, and crumbly feta cheese, all sautéed with garlic and olive oil. A perfect balance of taste and freshness in every bite!
- 28 Apr 2025
- Cook time 15 min
- Prep time 10 min
- 4 Servings
- 8 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 300 grams |
| Energy | |
| Calories 470kcal | 24% |
| Protein | |
| Protein 20g | 13% |
| Carbohydrates | |
| Carbohydrates 77g | 21% |
| Fiber 5g | 13% |
| Sugar 8g | 8% |
| Fat | |
| Fat 18g | 21% |
| Saturated 7g | 23% |
| Cholesterol 40mg | - |
| Vitamins | |
| Vitamin A 130ug | 14% |
| Choline 33mg | 6% |
| Vitamin B1 0.89mg | 74% |
| Vitamin B2 0.76mg | 58% |
| Vitamin B3 7mg | 45% |
| Vitamin B6 0.47mg | 28% |
| Vitamin B9 260ug | 66% |
| Vitamin B12 0.73ug | 30% |
| Vitamin C 20mg | 23% |
| Vitamin E 0.82mg | 5% |
| Vitamin K 40ug | 33% |
| Minerals | |
| Calcium, Ca 290mg | 22% |
| Copper, Cu 0.36mg | 40% |
| Iron, Fe 3.88mg | 35% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 360mg | 29% |
| Potassium, K 620mg | 18% |
| Selenium, Se 60ug | 110% |
| Sodium, Na 510mg | 34% |
| Zinc, Zn 2.83mg | 26% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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