Active Time

　　10 minutes

　　Total Time

　　15 minutes

　　

Ingredients

Makes 4 servings

　　8 ounces thin spaghetti

　　2 pints cherry tomatoes (such as orange, red, and yellow teardrop varieties)

　　2 garlic cloves, peeled and finely chopped

　　4 tablespoons extra-virgin olive oil

　　1 cup fresh arugula (optional)

　　Kosher salt and freshly ground black pepper to taste

　　

Step 1

1. Cook the pasta until al dente.

　　

Step 2

2. Meanwhile, in a large bowl, squeeze the tomatoes to break them up (it's faster than chopping, and your kid will likely love joining in).

　　

Step 3

3. Add the garlic, oil, arugula (if using), salt, and pepper; set aside.

　　

Step 4

4. Drain the pasta (reserving 1/2 cup of the water) and toss it with the tomatoes. If the pasta is still a little dry, add some of the cooking water.

　　

Step 5

5. Let sit until the heat from the pasta has cooked the tomatoes and garlic slightly and wilted the arugula, 1 to 2 minutes. Serve warm or at room temperature.

　　

Nutrition Per Serving

Per serving: 357 calories

　　15g fat (2g saturated)

　　0mg cholesterol

　　13mg sodium

　　48g carbohydrates

　　4g fiber

　　9g protein

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's complete analysis of this recipe](

　　http://www.nutritiondata.com/facts/recipe/602411/2?mbid=HDEPI) ›