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Chef Megan Mitchell

Online Cookbook

Tomato and Arugula Summer Pasta

  • Serves: 4
  • Complexity: easy
  • Print
Tomato and Arugula Summer Pasta


  • ¼ cup extra virgin olive oil
  • 6 large cloves garlic, thinly sliced
  • 13 ounces grape tomatoes
  • 3-4 sprigs fresh oregano, leaves removed
  • 1 pound fettuccine pasta
  • ¾ cup freshly grated Parmesan cheese
  • 3 ounces arugula, washed
  • Salt and pepper, to taste


  1. Bring a large pot of salted water up to a boil.

    While the water is coming to a boil start to make the sauce. In a heavy bottomed or cast iron skillet bring the olive oil up to heat on medium high. Add in the garlic slices and cook until golden brown and fragrant, about 6-8 minutes.

  2. Carefully remove the browned garlic with a slotted spoon, leaving the infused oil still in the skillet. Set garlic aside and let drain on a paper towel lined plate.

  3. Add the pasta to the boiling water and cook per package directions until al dente. While the pasta is cooking add the tomatoes to the garlic oil and sauté until they begin to burst and soften, about 10-12 minutes. Tear the oregano leaves into smaller pieces and add to the tomatoes. Season with salt and pepper.

  4. Drain the cooked pasta and place back into the cooking pot. Add in the cooked tomatoes and oregano, the grated Parmesan, garlic chips and a sprinkling of salt and pepper. Lastly add in the arugula and toss to help it wilt only slightly.

    Serve family style with an extra grating of Parmesan. Serve warm or room temperature.

    Recipe Courtesy of Megan Mitchell

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