Spaghetti noodles tossed with arugula and sun-dried tomato pistou then topped with parmesan. This sun-dried tomato pistou pasta with arugula is simple and easy to make.
Hi! This is Andrea from Cooking with a Wallflower. This month I’m back with a recipe perfect for those busy weeknights.
Can you believe that it’s already September? A few more weeks and we’ll start to see the leaves change colors. Seriously, where has all the time gone?
I’m sure that you’re super busy now that summer is over. Especially with long work hours and kids going back to school.
So today, I wanted to share with you a simple recipe that’s perfect for a weeknight dinner.
This pasta dish is so easy to make with just a few ingredients, most of which you probably already have at home. Plus, it only takes about 15 minutes to prep and cook.
First, start by cooking about a pound of spaghetti, according to the directions on the package. Once the spaghetti is soft, to your liking, remove the pot from the heat, drain the water, and run the noodles through cold water. I like to run the noodles through cold water to prevent them from sticking to each other and to stop the cooking process.
While the spaghetti is cooking, you can make the sun-dried tomato pistou (a paste or sauce from Provençe made of basil, garlic, olive oil, and sometimes Parmesan cheese and tomato paste) . The tartness of the sun-dried tomatoes and fragrance of fresh basil work so well with pasta.
Place sun-dried tomatoes, fresh basil, garlic, olive oil, and a little bit of salt into a food processor. If you don’t have a food processor, you can use a blender too. Process the ingredients until they are relatively smooth. You might have some leftover pistou depending on how much you like to add to your pasta, but you can refrigerate the extra pistou in an airtight container for a few days or freeze for later.
Toss the spaghetti with the sun-dried tomato pistou and arugula until the noodles are well coated. If you like, you can top the pasta with grated parmesan. And that’s it!
See? This pasta dish is so simple to make and absolutely delicious, perfect for those weeknight dinners.
Serve the pasta warm or cold depending on your preference.
Until next month!
Enjoy!
Andrea
- 1 pound spaghetti
- 1 cup arugula
- 1 cup sun-dried tomatoes, drained
- 1 cup basil leaves
- ⅓ cup olive oil
- 1 clove of garlic
- Salt
- Cook the pasta noodles according to the direction on the package. Once the pasta is soft to your liking, drain the water and run the pasta through cold water to prevent the noodles from sticking to each other.
- In a food processor, add sun-dried tomatoes, basil, olive oil, a clove of garlic, and salt. Process the ingredients until smooth.
- Toss the pasta with some (not all) of the sun-dried tomato pistou and argula. Season with more salt if desired.
- Serve the pasta warm or cold.
