This fresh summer pasta comes together in minutes and is the perfect dish to enjoy on a hot summer night. It’s light but filling without the added gluten! The creamy, soft-melty feta makes it feel luxurious. Cook, relax and enjoy!
What you’ll need:
2 cloves garlic (0.4 oz) 12 oz mixed color cherry tomatoes 6 oz gluten free penne pasta (Barilla) 4 oz feta 1.5 oz baby arugula olive oil coarse salt fresh ground black pepper
large pot strainer
Suggested Sips: A white wine with a bit of acidity like a Suavignon Blanc
1. Prepare ingredients
Bring a large pot of salted water to a boil. Peel then chop garlic. Cut cherry tomatoes in half. Crumble feta.
2. Marinate tomatoes
Combine tomatoes and garlic in a large bowl with ¼ cup olive oil. Season with salt and pepper, and set aside.
3. Cook pasta
Add pasta to boiling water and cook until al dente, about 8 minutes. Drain pasta, reserving ½ cup pasta water.
Toss cooked pasta with tomato mixture.
5. Add cheese
Add feta to pasta along with ¼ cup reserved pasta water. Toss until cheese melts slightly and sauce coats pasta. Add more pasta water if needed.
6. Add arugula
Toss in arugula and season with salt and pepper to taste. Enjoy!