Pasta with Tomatoes and Arugula

This pasta relies upon its success on the salad green, arugula. The hot, peppery taste adds a surprising final touch.

INGREDIENTS

1 lb pasta shells (conchilgie)
1 lb very ripe cherry tomatoes
3 oz fresh arugula
3 tbsp olive oil
salt and fresh ground pepper

Cook the pasta in plenty of boiling salted water according to the manufacturers instructions. Drain well.

Halve the tomatoes. Trim, wash and dry the arugula.

Heat the oil in a large saucepan, add the halved tomatoes and cook them for barely 1 minute. The tomatoes should only just heat through and not disintegrate. Remove the pan from the heat.

Add the pasta, then the arugula to the tomatoes. Carefully stir to mix, and heat through. Season well with salt and freshly ground black pepper.


SERVES 4