Meals Vegetarian

Tomato, caper, arugula pasta

caper pasta


All I have to say about this one is yum. The flavors are so fresh and bright and the lemon really brings out the best of the garlic and capers. Its great for a quick and satisfying dinner. I ate it for dinner the last two nights and could eat it again tonight if there was any left! Enjoy! 

Tomato, caper, and garlic pasta
Serves 4
  1. 1 lb. pasta
  2. 3 Tbs. extra virgin olive oil
  3. 5 cloves garlic, minced
  4. 3 Tbs. capers, rinsed and well drained
  5. 2 cups grape or cherry tomatoes, sliced in half
  6. 1 tsp. crushed red pepper flakes
  7. Zest of one lemon
  8. Juice of one lemon
  9. 5 cups arugula
  1. 1. Cook pasta according to directions, then drain.
  2. 2. Heat the olive oil in a large skillet over medium heat. Add garlic and capers and cook for 1-2 minutes.
  3. 3. Add tomatoes and red pepper flakes and cook for another 1-2 minutes.
  4. 4. Add lemon juice, lemon zest, and cooked pasta. Remove from heat and stir in arugula. The remaining heat should just wilt the leaves.
Adapted from American Italian Pasta Company