pappardelle with arugula and cherry tomatoes pappardelle with arugula and cherry tomatoes Israeli Kitchen Some meals are just made for fall. (Photo: Jerry James Stone)

Pappardelle pasta with arugula and cherry tomatoes

This hearty pasta is just perfect for a light sautee with fresh vegetables.

  • Yield: Serves 2-3
  • Prep time: 5 minutes
  • Cook time: 15 minutes

Pappardelle is my new favorite pasta. It tastes like giving up on a diet. It's hearty, chewy and delicious. Not that I don't love skinnier pasta noodles, such as angel hair or even spaghetti, this pasta is just made for fall. And with today being National Pasta Day, you can't go wrong.


  • 1/2 pound pappardelle pasta
  • 4 ounces fresh arugula
  • 4 ounces cherry tomatoes
  • 1 tablespoon pine nuts
  • Parmesan cheese
  • Olive oil
  • Salt


First, cook the pasta. That said, I recommend this video for tips on cooking the perfect pasta.

While that is cooking, add some olive oil to a large saute pan, and warm it over a medium-low heat. You want just enough to lightly coat the arugula in the next step.

Add the arugula and increase the heat to medium, cooking until the arugula just begins to wilt.

Add in the cherry tomatoes. If you want a pasta with more sauce, watch this video on how to cut many tomatoes at once.

Saute for a couple minutes, until arugula is fully sauteed.

Once the pasta is cooked, strain it, but don't rinse it. Add it to the pan with the arugula and tomatoes, mixing. Serve with parmesan cheese and pine nuts.


Related Topics: Vegetarian

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