Do you love pasta? I LOOOOVE pasta. So in today’s post, let me share with you one of the pasta recipes we’ve been having in our home since the pandemic started.
If you’re familiar of CYMA’s Roka Tomato Pasta, this one’s loosely based on that. We just made it a little more “home-friendly” and easier to prepare but tastes just as amazingly. So here’s what you’ll need:
- 500g organic pasta
- 1/2 cup or 120ml Olive Oil
- 1 pack fresh arugula
- 1 pack cherry tomatoes
- 1/4 cup thinly sliced garlic
- 1/4 cup chopped up spring onions
- sea salt
- black pepper
- OPTIONAL: chili pepper flakes to taste
- OPTIONAL: parmesan cheese (omit if vegan)
We got everything from S&R. We’ve tried a few variations of this recipe and we realized that this recipe works best with regular spaghetti or fettuccine pasta and NEVER angel hair size. The manner of prepping this recipe will lead the thin angel hair pasta to become soggy and almost misua-like. So yeah, that ain’t good. 😛
OK, so let me walk you through how it’s done. Get your aprons ready and let’s go!
- Cook your pasta separately for 5-7 mins. Or read the label on the ideal time and stick to that. Make sure to go a minute less than the maximum allotted time as you will be sautéing the pasta along with the garlic and tomatoes later on. Keep the pasta water for later use.
- Get a separate wok and set your stove to medium heat. Sauté the garlic in olive oil. Add salt, then some of the sliced cherry tomatoes, your spring onions, and the stem of the arugula. Do this for about 3 mins. I like leaving a half of my fresh cherry tomatoes as toppings later on.
- Add the pasta noodles in the wok along with the vegetable garnishings. Add 4-5 tablespoons of pasta water until the pasta is al dente. Keep tossing and stirring. Add more tablespoons of pasta water until you’ve achieved your perfect pasta texture.
- Once you’re happy with your pasta, you may start adding the optional ingredients like chili pepper flakes and parmesan cheese. Toss the entire thing a little bit before plating.
- On your plate, add your fresh arugula and some of the cherry tomatoes you’ve set aside as toppings.
- Sprinkle more parmesan on top if you’re not vegan.
I’m not really into spicy food but this brand of chili flakes adds that perfect level of zing without making me gag. So yeah, this one’s definitely approved for this recipe. We got it from S&R as well–not sponsored!
So this pasta recipe is simpler as we removed pine nuts from CYMA’s Roka Tomato Pasta… but if you have pine nuts lying around in your home, it wouldn’t hurt to add some in the second step, or while you’re sautéing your vegetable garnishings. Even with or without pine nuts, I say the dish tastes perfect. You can add white wine, again, as you wish. There are so many variations of this recipe. You can even add olives and capers, as you wish.
Anyway, I hope you enjoyed recreating this recipe and do let me know if you’ve tried experimenting on it on your own. I’m excited to hear what you’ve tried to come up with. 🍝
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