Say hello to your new go-to weeknight pasta—ready in just 30 minutes! This Arugula Pasta with Tomato and Pine Nuts is a perfect balance of bright, fresh flavors and comforting warmth. Lightly cooked arugula adds a peppery bite that beautifully complements the juicy tomatoes and toasted pine nuts, making every bite both vibrant and satisfying.
🌟Why you’ll love this recipe
🧾Ingredients in this recipe
See the recipe card for full information on ingredients and quantities.
👩🍳How to Make This Recipe
🍝 More Delicious Pasta Recipes
Pasta is great for easy, weeknight dinners, and it can be very versatile. It’s easy to get into a pasta rut, but we try to switch it up with recipes like this arugula pasta. Here are some other favorites of ours:
Pasta with Arugula, Tomatoes, and Pine Nuts
Print Recipe SaveSay hello to your new go-to weeknight pasta—ready in just 30 minutes! This Arugula Pasta with Tomato and Pine Nuts is a perfect balance of bright, fresh flavors and comforting warmth. Lightly cooked arugula adds a peppery bite that beautifully complements the juicy tomatoes and toasted pine nuts, making every bite both vibrant and satisfying.
Servings: 4
Calories: 599kcal
Equipment
- Colander
Ingredients
- 2 tbsp olive oil
- 2 pepperoncino minced, or other pickled peppers
- 1 shallot finely chopped, or 1/2 onion
- 5 garlic cloves minced
- salt to taste
- 1/2 tsp red pepper flakes
- 28 oz can whole tomatoes
- 3 cups arugula packed
- 1 lb. pasta
- ¼ cup pine nuts toasted
- 2 tbsp vegan parmesan or regular parmesan, for serving
Instructions
- Bring a pot of water to boil.
- In the meantime, start your sauce by heating the olive oil over medium/medium-high heat. Add the pepperoncino, shallot, garlic, salt, and red pepper flakes. Cook until the shallot is translucent.2 tbsp olive oil, 2 pepperoncino, 1 shallot, 5 garlic cloves, salt, 1/2 tsp red pepper flakes
- Add the tomatoes, crushing them in your hand as you drop them in. Also add the tomato juice from the can. Taste and adjust seasoning. If it tastes too acidic, add a pinch of sugar.28 oz can whole tomatoes
- Bring to a boil, then lower the heat to simmer. Cook uncovered until the desired sauce thickness.
- In the meantime, cook the pasta. Strain the cooked pasta Add the pasta to the sauce.1 lb. pasta
- Add the arugula to your colander and strain the pasta over the arugula. Add the pasta and arugula into the sauce and mix well. Sprinkle with pine nuts and parmesan and serve!3 cups arugula, 1/4 cup pine nuts, 2 tbsp vegan parmesan
Notes
Cooking the arugula with the pasta and pasta water cooks it just enough. If you cook it longer, it has a tendency to get slimy.
If you don’t like the chunks of tomato, you can substitute the canned whole tomatoes with a can of crushed tomatoes.
Nutrition
Calories: 599kcal | Carbohydrates: 97g | Protein: 19g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 341mg | Potassium: 788mg | Fiber: 7g | Sugar: 9g | Vitamin A: 702IU | Vitamin C: 27mg | Calcium: 151mg | Iron: 4mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.
We really enjoyed this. I used pickled banana peppers because I didn’t have peppercinis and also didn’t have pine nuts so it wasn’t true to recipe but delicious nonetheless. Gemelli was the perfect pasta for this and I’m sure pine nuts would bring it to another level.