Pasta with cherry tomatoes, arugula and cream cheese
2 servings
20 minutes
Pasta with cherry tomatoes, arugula, and cream cheese is a true embodiment of the lightness and freshness of Italian cuisine. Its history roots in traditional recipes where the simplicity of ingredients transforms into exquisite flavor. Sweet cherry tomatoes add juiciness and a slight tanginess, arugula provides a spicy bitterness, while cream cheese harmoniously ties all elements together, offering a delicate texture. The dish is perfect for a quick dinner or a romantic evening, and its ease of preparation makes it accessible to everyone. The finishing touch is a drop of olive oil that unveils the aromas of the ingredients and makes the pasta even more appetizing. It is a gastronomic delight filled with Italian passion and impeccable taste.
1
We boil penne for 11–12 minutes (sometimes we use spiral pasta).
- Penne Rigate: 100 g
2
At this time, we cut the cherry tomatoes into quarters (we always take small tomatoes), slice the garlic thinly, break the cheese into small pieces (for this pasta, we use Parisian Burenka cheese, see photo), and chop the arugula.
- Cherry tomatoes: 250 g
- Garlic: 3 cloves
- Cream cheese: 140 g
- Arugula: 40 g
3
Once the pasta is ready, drain the water, rinse it, and add the prepared ingredients to the penne.
- Penne Rigate: 100 g
- Cherry tomatoes: 250 g
- Cream cheese: 140 g
- Garlic: 3 cloves
- Arugula: 40 g
4
Mix thoroughly to distribute the cheese evenly, without lumps.
5
Salt and pepper (if you really want), add a drop of olive oil (optional).
- Salt: to taste
- Olive oil: to taste