Pasta With Cherry (or Grape) Tomatoes and Arugula
Here’s a simple recipe for a meatless dinner. The recipe match ups this dish are from the Giant, who inspired us with their Buy One Get One Sale on Grape Tomatoes, which will work nicely in this dish. This recipe is from the New York Times.
1 plump garlic clove, minced or put through a press (more to taste), $.59
Salt to taste (I like to use a very good coarse sea salt or fleur de sel for this), pantry item
1 teaspoon balsamic vinegar (optional), Giant Balsamic Vinegar is $3.99/17 oz, recipe uses $.25
1 cup arugula leaves, coarsely chopped, $3.99/7 0z,
1 tablespoon slivered or chopped fresh basil, $1.99/.75 oz
2 tablespoons extra virgin olive oil, Filippo Berio, $7.99/16.9 oz, print $1 off coupon here, recipe uses $.50
3/4 pound fusille, farfalle, or orecchiette, Barilla Whole Grain Pasta, $1.50, use $.55 off in the 1/8 Smart Source (SS), $.40
1/4 cup freshly grated ricotta salata or Parmesan (more to taste), Sargento Parmesan Cheese, $3.69/5 oz, use $1 off on 2 in the 1/22 Smart Source (SS), recipe uses $1.60
Total Cost – $10.07
1. Combine the cherry (or grape) tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.
2. 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.
Yield: Makes 4 servings
Advance preparation: You can make the tomato and arugula mixture a few hours ahead.
Approximate nutritional information: 407 calories; calories from fat 92; total fat: 10.3g; saturated fat 2.0g; cholesterol 6mg; sodium 140mg; total carbohydrates 67.4g; dietary fiber 4.0g; sugars 3.7g; protein 13.9g (Data provided by calorie-count.com)