Angel Hair Pasta with Arugula, Feta Cheese, Tomatoes, and Pine Nuts
Servings 4
Equipment
- Large pot
- Large skillet
Ingredients
- ½ lb. angel hair pasta prepared per instructions, reserving ¾ cup of cooking water
- 2 tbsp olive oil or butter
- 1½ cups of small grape or cherry tomatoes
- 2 cloves of garlic minced
- Sea salt and freshly cracked black pepper to taste
- Pinch of crushed red pepper flakes to taste
- 1 cup of arugula
- ¼ cup feta cheese crumbles
- 2 tbsp toasted pine nuts
Instructions
- Cook the angel hair pasta to al dente in a large pot of well-salted boiling water according to the package instructions. Drain, reserving ¾ cup of pasta cooking water.
- Meanwhile, cook the tomatoes by heating the olive oil (or butter) in a large skillet over medium heat, add the tomatoes, and cook for 1-2 minutes.
- Add the minced garlic and cook, stirring constantly, for 1 minute. Season with sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste.
- Finish the dish by adding the cooked, drained pasta, along with the arugula and the reserved cooking water, as needed, to the skillet. Season with sea salt and freshly cracked pepper, to taste. Toss until well combined.
- Serve immediately, topped with feta cheese crumbles and pine nuts. Enjoy.