Ratings
5
out of 5
2,036
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Karin
Utterly delicious and so easy! One of my favourite go-to recipes. The only change I make to the recipe is to add the arugula to individual bowls of pasta. I like leftovers and heating up pasta with wilted greens just makes the greens nasty. Fresh greens tossed with your bowl of hot pasta makes the greens wilt nicely and still taste fresh.
elena
This is a wonderful recipe and has become a staple in our house. I usually add some ground hot Italian sausage to make it a little more hearty. Also, I've been using small shells instead of orecchiette (shells are less than half the price and just as good). Highly recommend this recipe.
Keyser Röle
Smart, flexible dish that fits squarely into a weeknight schedule with the hopeful promise of leftovers for singles: I thinly sliced the garlic and, mindful of the heat, left the slices in through the finish. I also added a tin of drained and chopped anchovies (no bones!) plus a teaspoon of red pepper flakes. I doubled the arugula and the pecorino and the resulting sauce was silky and abundant. Coarse ground pepper to finish as needed. Served at room temp with a bone dry Sauvignon Blanc.
Ruth
Very tasty, but could use double the amount of arugula.
juleezee
Excellent dish! I've been making a variation on this one for years, albeit with fusili or rotini, and sometimes adding a poached egg on top of each serving. For a vegan dish, just omit the cheese and grate over some marinated baked tofu - those savory, rather firm squares or rectangles you can buy or make (see Lorna Sass, The New Soy Cookbook). Delicious any way you choose to make it!
Susan
Delicious "as is" recipe, especially when cherry tomatoes are at their summer height. Later in the year, when the tomatoes are only so-so, this recipe takes well to judicious addition. Any of the following work brilliantly: drained/rinsed capers; toasted pine nuts; torn fresh basil; croutons toasted in garlic oil; red pepper flakes; a handful of chopped gourmet olives; a small handful of finely chopped giardiniera; smoked mussels.
Paula's Recipes
When using cherry tomatoes I always spear one by one them with the tines of a fork before placing them in the pan.
This allows the juices within to escape and help form the sauce.
Without piecing they finally split open, but there isn't as much liquid to contribute to the sauce.
Have others found this to be the case...?
iml8agn
I thought the pecorino really added a lot...a little more bite than parmesan, especially with the peppery arugula. Simple and tasty.
judi
Being a garlic lover, I left the garlic in the recipe, rather than remove it after flavoring the oil.
For expediency sake, I threw the tomatoes in the food processor and just pulsed them a few times rather than take the time to chop them by hand.
This was a simple and delicious recipe. It was tasty immediately after cooking as well as it was served warm.
Montana Mary
Although this recipe serves 4 and there are 2 of us, we are also having it for supper tonight as the dish is so delicious. The pecorino made the dish more interesting as did the generous amount of arugula. The dish was served at room temperature and served with Sauvignon Blanc.
Maria
Loved this dish. Very similar to what all the women in my mother's family made only with broccoli rabe and sautéd Italian sausage out of the casing. This version with arugula (which I love) is lighter and more refreshing for summer.
Alexa
D E L I C I O U S ! I also left the garlic in because, WHY NOT? My husband LOVED it! Easy, quick, summer dish. Will definitely be making again.
Robin
Delicious. Used freshly grated Parmesan. Next time I'll use more arugula.
Gretchen
Step 3 includes this instruction: "Fold in arugula and remaining oil." For clarity, I would suggest the ingredient list be edited to read 1/4 c EVOO , divided
Lisa
Even better with a little balsamic vinegar added at the end
Susannah
Delicious! I added lemon zest at the end.
Jill Burdiss
So good, So simple! - added red pepper flakes !
Mark L
Made this tonight. Followed the recipe to the letter. Really seems like something is missing. This lacks flavor. Absent any additional seasoning, the tomatoes really lack any punch. The garlic and salt simply aren’t enough. A much better recipe is Milk Street’s RIGATONI WITH CHERRY TOMATOES AND ANCHOVIES which calls for broiling the tomatoes to char and concentrate the flavors. Then, adding the tomatoes to the half-cooked pasta so that the pasta is cooked in the sauce.
aprjl
Definitely no need to take the garlic out!
Varun
Make vegan by using nutritional yeast instead of pecorino
Bob
More lemon and more tomatoes. More pasta water and maybe more Parmesan. Don’t start the pasta until the prep is done.
Darcy
I made it with spinich as I was out of arugula. I think arugula would have been much better.
Karen
So easy! We added a little salt and it made a big difference. I think throwing in some pancetta when frying the garlic would add a nice complexity. Will def try next time!
Karen
Yum! We had garden tomatoes and could have used more than the 1.25 pounds. I doubled the arugula and squeezed fresh lemon juice on it before mixing it into the pasta. Added toasted pine nuts and a few kalamata olives and a dash of high-quality balsamic vinegar.
Josie M
This pasta is so good as written. I like it even better with some red pepper flakes––you can add them to the oil while you're cooking the garlic if you want. And, for those who don't do arugula, it works with kale too.
winston
Medium size pasta shells work great. Top with slivered basil. Not much flavor in arugula.
Steve
Delicious. Added zest of 1 large lemon—subtle difference, but superb.
lg
Next time add sausage
cheesepuff
So good. To make it even better, add a pat of butter at the end. Adds a delicious richness.
Zoe
This was delicious and so so easy - I added a splash of red pepper flakes with the tomatoes, and seasoned with a pinch of salt and pepper. Used good tomatoes and this was fantastic - loved that it highlights the natural flavors of the tomato and arugula
Private notes are only visible to you.