Pasta la Checca

Ingredients

• Garlic

  Raw

  ¾ cloves, minced or 2g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 ½ cup cherry tomatoes or 224g

• Pepper

  Spices, black

  ⅜ dash or 0.04g

• Spaghetti

  Dry, unenriched

  3 oz or 85g

• Salt

  Table

  ⅜ dash or 0.1g

• Arugula

  Raw

  ⅜ cup or 8g

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

Directions

1. PREPARATION: Finely chop/mince garlic cloves.
2. Cook the pasta until al dente.
3. Meanwhile, in a large bowl, squeeze the tomatoes to break them up (it's faster than chopping, and your kid will likely love joining in).
4. Add the garlic, oil, arugula (if using), salt, and pepper; set aside.
5. Drain the pasta (reserving 1/2 cup of the water) and toss it with the tomatoes. If the pasta is still a little dry, add some of the cooking water.
6. Let sit until the heat from the pasta has cooked the tomatoes and garlic slightly and wilted the arugula, 1 to 2 minutes. Serve warm or at room temperature.

Similar Foods

• Pasta la Checca
• Trout a la Meunière
• Chicken soup "a la Greque"
• Chicken A La King
• Chicken a la Diable