Best 20 Arugula And Tomatoes Recipes

PASTA WITH ARUGULA AND TOMATOES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
• Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.

PASTA WITH CHERRY TOMATOES AND ARUGULA

Steps:

• Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.
• Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.

PENNE WITH CHICKEN, ARUGULA, ROASTED TOMATOES, AND FETA

Steps:

• Preheat oven to 475°F. Mix cherry tomatoes, oil, garlic, and crushed red pepper on rimmed baking sheet. Sprinkle with salt and pepper. Bake until tomatoes are soft and beginning to brown in spots, stirring occasionally, about 20 minutes. Transfer tomato mixture, including any juices, from sheet to large skillet. Add chicken to skillet and simmer until heated through, about 5 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle out 1/4 cup pasta cooking water and reserve. Drain pasta; return to pot.
• Add tomato mixture, arugula, and reserved 1/4 cup pasta cooking water to pasta; toss over medium heat just until arugula begins to wilt, about 30 seconds. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with feta cheese and serve.

ORANGE ROUGHY WITH ARUGULA, GARLIC AND TOMATOES

Steps:

• Cut garlic slices into thin slivers. Fold each parchment in half. Cut into half heart shape. Open up. Place arugula on 1 side of parchment (same size area as size of fish). Sprinkle arugula with half of garlic. Season fish with salt and pepper. Arrange atop arugula and garlic. Top fish with tomato and remaining garlic. Sprinkle vinegar over. Season with salt and pepper. Fold parchment over to enclose fish. Crimp parchment edges to seal. Transfer fish to baking sheets. (Can be made 4 hours ahead. Refrigerate.)
• Preheat oven to 350°F. Bake until fish is slightly firm, approximately 15 minutes. Serve immediately.

FARFALLE WITH SUN-DRIED TOMATOES AND ARUGULA

Steps:

• Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain well; reserve 1/4 cup cooking liquid.
• Meanwhile, heat oil from tomatoes in heavy large skillet over medium-high heat. Add garlic and stir until fragrant, about 30 seconds. Add chopped tomatoes and white wine. Boil until wine is reduced slightly, about 3 minutes. Add arugula; toss until wilted, about 1 minute.
• Add pasta and 4 tablespoons Parmesan cheese to sauce in skillet. Toss until well blended. Moisten pasta with reserved cooking liquid, if desired. Season pasta to taste with salt and pepper.
• Transfer pasta to plates. Sprinkle with remaining cheese and serve.

PASTA WITH TOMATOES AND ARUGULA

Steps:

• For the pasta, bring water to a boil in a covered pot.
• Chop onion finely and saute in oil in nonstick pan until very soft.
• Wash, trim and coarsely cut tomatoes; coarsely chop in a food processor.
• Wash, trim and dry the arugula and chop coarsely.
• Cook pasta according to package directions.
• Stir onion and arugula into the tomatoes. When pasta is cooked, drain and mix well with the tomato mixture. Season with salt and pepper.

PASTA SALAD WITH ARUGULA AND SUN-DRIED TOMATOES

Steps:

• Toss the sun-dried tomatoes, onion, 1 tablespoon of the vinegar and 1/4 teaspoon salt together in a large bowl, then set aside.
• Bring 4 quarts water to a boil in a large Dutch oven or large pot. Stir in 1 teaspoon salt and the pasta and cook until the pasta is al dente. Drain the pasta and rinse under cold water until cool. Drain the pasta well and transfer to the large bowl. Add the arugula and parsley and toss to combine.
• Whisk the remaining 2 tablespoons vinegar, the oil, mustard, garlic and red pepper flakes together in a small bowl. Add to the pasta and toss until combined. Stir in the provolone and season with salt and black pepper.

PASTA WITH TOMATOES, SMOKED BACON, AND ARUGULA

Steps:

• For sauce:.
• Place diced tomatoes in a larger strainer set over large bowl.
• Let stand 15 minutes.
• Reserve juice.
• Drizzle rimmed baking sheet with 2 tablespoons olive oil.
• Spread tomatoes in a single layer on baking sheet.
• Sprinklewith salt and pepper.
• Roast at 425 degrees until tomatoes are slightly caramelized, stirring evry 10 minutes, about 45 minutes.
• Meanwhile, bring reserved tomato juice and 1 cup crushed tomatoes to boil in heavy medium saucepan.
• Reduce heat to medium and simmer until reduced to 1-1/2 cups, about15 minutes.
• Heat 2 tablespoons olive oil in large pot over medium heat.
• Add onion and saute until browned, about 12 minutes.
• Stir in reduced tomatoes and roasted tomatoes.
• (Sauce can be made 3 days ahead.).
• Cook bacon in heavy large skillet until crisp.
• Transfer to paper towels to drain.
• Pour off drippings from skillet.
• Heat remaining 3 tablespoons oil in same skillet over medium heat.
• Add garlic and red pepper and stir 1 minute.
• Add tomato sauce and chicken broth and simmer 10 minutes to develop flavor.
• Stir in bacon.
• Add cooked pasta to sauce and the 1 cup Parmesan cheese and arugula.
• Toss until arugula wilts.

LINGUINE WITH TAPENADE, TOMATOES, AND ARUGULA

Steps:

• In a large pot of boiling salted water, cook linguine according to package instructions. Drain pasta. In pot, heat oil over medium. Add tomatoes and cook, stirring occasionally, until slightly softened, about 3 minutes. Return pasta to pot, stir in tapenade, and cook until heated through. Add arugula andtoss to combine. Season with salt and pepper. Divide among 4 bowls, drizzle with oil, and sprinkle with parsley and feta.

SMOKED-SALMON QUESADILLAS WITH WARM TOMATOES AND ARUGULA

Steps:

• Soak sliced onion in a bowl of ice and cold water 15 minutes, then drain well and pat dry.
• While onion soaks, stir together cheeses, chives, zest, and pepper in a bowl with a rubber spatula until combined well.
• Spread about 1 1/2 tablespoons cheese mixture evenly over each of 2 tortillas (keep remaining tortillas covered with plastic wrap). Top 1 tortilla with an even layer of salmon, covering cream cheese completely, then top with other tortilla, cheese side down. Make 5 more quesadillas in same manner, then stack on a plate and chill, covered with plastic wrap, until ready to heat.
• Halve, pit, and peel avocado, then cut lengthwise into 1/8-inch-thick slices. Lightly brush avocado slices with lemon juice.
• Heat griddle over high heat until very hot, then reduce heat to moderate. Lightly brush 2 quesadillas on both sides with some oil, then toast on griddle (1 at a time if necessary) until undersides are golden with some blackened spots, about 1 minute. Flip quesadillas over with a spatula and toast until undersides are golden with some blackened spots, 1 to 2 minutes, then transfer to a baking sheet, arranging in 1 layer, and cover with foil to keep warm. Toast remaining quesadillas in same manner, using a second baking sheet.
• Heat remaining oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook tomatoes, stirring occasionally and seasoning with salt and pepper, until just beginning to soften, about 1 minute.
• Transfer quesadillas to plates, then top with onion, avocado, tomatoes, and arugula.

LINGUINI WITH CHICKEN, SUN-DRIED TOMATOES, AND ARUGULA #RAGU

Steps:

• Preheat grill using medium heat. Fill a large pot with water, add 1 tsp sea salt, cover, and bring to a boil on high heat.
• Rinse chicken breasts with cold water and pat dry with paper towel. Trim excess fat from chicken and set aside. In shallow dish, combine olive oil, balsamic vinegar, ½ tsp sea salt, and ¼ tsp pepper. Dip chicken in olive oil mixture, using your hands to completely coat chicken. Grill 7 minutes on each side (14 minutes total) or until cooked through. Remove from heat, wrap in aluminum foil, and set aside.
• Melt butter over medium heat in skillet. Sauté minced garlic in butter 1-2 minutes. Remove from heat before garlic gets brown. Set aside.
• Add sun-dried tomatoes and linguini to boiling water and cook uncovered for 10-11 minutes. Stir every few minutes to keep pasta from sticking together. Drain and set aside.
• Add Ragu Creamy Mozzarella Sauce to cooked garlic and butter and heat over medium heat 3 minutes, stirring frequently. Set aside while you slice the grilled chicken into pieces 1-2" long by ½" wide.
• In large pasta serving dish, combine cooked linguini and sundried tomatoes with Ragu Creamy Mozzarella Sauce. Gently stir until all pasta is coated with sauce. Fold in chicken and arugula leaves. Sprinkle remaining ½ teaspoons salt, remaining ¼ teaspoons pepper, feta, and pine nuts on top of pasta.

RAVIOLI WITH ARUGULA, TOMATOES AND PANCETTA

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook for 7 to 9 minutes until tender. Drain.
• In a large nonstick skillet over medium-high heat, add the pancetta and cook stirring frequently, until crispy, about 8 minutes. Remove to paper towels to drain. Add the tomatoes, olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 2 minutes until tender. Add the arugula and 1/4 cup basil and cook until wilted, about 30 seconds. Stir in the butter and melt. Add the ravioli and cooked pancetta and toss until coated. Season with salt and pepper, to taste. Transfer the ravioli to a large serving bowl. Garnish with the remaining basil and serve.

PASTA WITH SHRIMP, TOMATOES AND ARUGULA

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite.
• Meanwhile, heat oil in large nonstick skillet over medium heat. Add shrimp, basil, garlic and marjoram and stir until shrimp are almost cooked through, about 3 minutes. Add tomatoes and stir 2 minutes.
• Ladle out 1/2 cup pasta cooking liquid and reserve. Drain pasta. Add pasta, arugula and reserved 1/2 cup pasta cooking liquid to skillet and toss until heated through about 3 minutes. Season with salt and pepper. Transfer to bowl; serve.

MEZZI RIGATONI WITH TOMATOES, SCALLOPS AND ARUGULA

Steps:

• Bring a large pot of salted water to a boil. Heat 3 tablespoons olive oil in a large wide pot or Dutch oven over medium-high heat. Add the garlic and cook, stirring occasionally, until golden brown, 2 to 3 minutes. Stir in the red pepper flakes, then add the tomatoes and 1/2 teaspoon salt. Bring to a steady simmer and cook until thickened, 7 to 10 minutes.
• Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• During the last 4 minutes of cooking the pasta, add the wine and scallops to the tomato sauce, stirring to evenly distribute the scallops in the sauce. Simmer until just cooked through, about 4 minutes.
• Add the pasta and 1/2 cup cooking water to the scallops. Cook, stirring, until the pasta is well coated, 1 to 2 minutes. Add some of the remaining cooking water, a few tablespoons at a time, if the pasta is dry; season with salt. Stir in 3 cups arugula to wilt slightly.
• Divide the pasta among shallow bowls. Top with the remaining 1 cup arugula and drizzle with the remaining 2 tablespoons olive oil. Finely grate the lemon zest over the pasta and top with more red pepper flakes.

PENNE WITH ARUGULA AND TOMATOES

Steps:

• Heat oil in large nonstick skillet over medium heat. Add onion and sauté until tender, about 5 minutes. Add garlic and sauté 1 minute. Add tomatoes, herbs and sugar. Reduce heat and simmer until mixture thickens, stirring frequently, about 20 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using.)
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Add arugula and cook until wilted, about 1 minute. Drain. Return pasta and arugula to pot. Add sauce and toss to coat. Season to taste with salt and pepper. Divide pasta among plates. Sprinkle with cheese and serve.

ORECCHIETTE WITH MUSHROOMS, ARUGULA, TOMATOES, AND BRIE

Steps:

• Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving cup cooking liquid.
• Meanwhile, heat oil in heavy large skillet over medium-high heat. Add mushrooms and garlic and sauté until mushrooms soften, about 5 minutes. Add tomatoes and stir until beginning to soften, about 2 minutes. Add wine; bring sauce to boil. Reduce heat to medium-low and simmer until tomatoes soften and release their juices, about 5 minutes.
• Add arugula, cheese and pasta to sauce. Toss until arugula wilts, cheese begins to melt and pasta is heated through, adding reserved cooking liquid by tablespoonfuls if mixture is dry. Season with salt and pepper.

SPAGHETTI WITH CRAB MEAT, CHERRY TOMATOES AND ARUGULA

Steps:

• Heat oven to 400 degrees. Toss the bread cubes with 2 tablespoons oil and the chopped garlic. Spread in a small baking pan and bake until lightly browned, about 15 minutes, tossing from time to time. Let cool.
• Turn heat up to 450 degrees. Place the tomatoes in a bowl, add 1 tablespoon of the sliced garlic, 2 tablespoons oil, a pinch of chopped oregano, and salt and pepper to taste. Spread in a baking pan and roast about 10 minutes, until the tomatoes start to burst. Remove from the oven.
• Bring a large pot of salted water to a boil and cook spaghetti until al dente. Meanwhile, grind the bread cubes in a blender to make crumbs. Heat the remaining oil and the butter in a large sauté pan on medium heat. Add the remaining garlic and cook until lightly colored. Add the roasted tomatoes and their juices, reduce heat to low and cook for a few minutes. Fold in the crab meat and remaining oregano.
• When the spaghetti is done, remove a cup of the water and add to the tomatoes. Drain the spaghetti and add it to the pan. Adjust seasoning. Fold in the arugula, toss the spaghetti well, transfer to a large warm bowl or individual plates, dust with the bread crumbs and serve.

PENNE WITH ARUGULA AND TOMATOES

Steps:

• Heat oil in large nonstick skillet over medium heat.
• Add onion and sauté until tender, about 5 minutes.
• Add garlic and sauté 1 minute.
• Add tomatoes, herbs and sugar.
• Reduce heat and simmer until mixture thickens, stirring frequently, about 20 minutes.
• Season to taste with salt and pepper.
• (Sauce can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using.) Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
• Add arugula and cook until wilted, about 1 minute.
• Drain.
• Return pasta and arugula to pot.
• Add sauce and toss to coat.
• Season to taste with salt and pepper.
• Divide pasta among plates.
• Sprinkle with cheese and serve.

BRUSCHETTA WITH ARUGULA, SMOKED MOZZARELLA, AND TOMATOES

Steps:

• Chop the arugula fine and in a bowl stir it together with the mozzarella, the tomatoes, and salt and pepper to taste. Grill the bread on a rack set 4 inches over glowing coals, turning it once, until it is golden. (Alternatively, the bread may be toasted on a rack in a preheated broiler about 4 inches from the heat, turning it once.) Rub the toasts with the garlic on one side and brush the same side with half the oil. Spoon the arugula mixture onto the oiled sides of the toasts and drizzle the remaining 2 tablespoons oil over it.

GREEK BURGER WITH ARUGULA, TOMATOES, AND FETA

Steps:

• Heat oven to 350°F. Cut 1/4 off each pita (a half-moon shape from 10 o'clock to 2 o'clock). Chop half-moons, transfer to a bowl and sprinkle with milk. Let soak 5 minutes. Drain and squeeze out excess milk. Purée soaked bread, onion, garlic, herbs and lemon juice in a blender or food processor. Transfer purée to a bowl. Add lamb, season with salt and pepper and combine. Form into 4 patties. Wrap pitas in foil and heat until warm, about 8 minutes. (Or place pitas between sheets of paper towel and microwave until warm, about 30 seconds.) Heat oil in a nonstick skillet over medium-high heat until hot. Cook burgers to medium, 2 to 3 minutes on each side. Whisk yogurt, mint, garlic, mustard and honey in a bowl. Stir in cucumber and season with salt and pepper. Open each pita, stuff with arugula and drizzle with some of the dressing. Add burger, tomato and red onion to pita. Sprinkle with feta. Serve leftover dressing on the side.