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Lunch / Dinner

Roasted Grape Tomato & Garlic Spaghetti with Fresh Arugula

The dilemma of Monday-through-Friday dinners is always easier to tackle when staples like pasta and fresh produce are at hand. And when you combine the two, you get bright-tasting meals that your family is certain to love (and you will too, since these recipes come together so quickly).

Like all good Italian food, this pasta recipe is about simplicity and quality, with lots of flavor. It’s similar to spaghetti aglio e olio [AH-lyoh ay AW-lyoh], or spaghetti with oil and garlic, but this one features a super-fresh tomato sauce and arugula. Since your oven does most of the work, it’s just a toss-it-together dish.

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Test Kitchen Tip

Roasting garlic and tomatoes sweetens them and enhances their flavor. Tossing in peppery arugula makes for a delicious pasta dinner.


Preheat oven to 375°. Line a baking sheet with foil.

Cook spaghetti in a large pot of boiling salted water according to package directions; reserve 1 cup pasta water, then drain.

Toss tomatoes and garlic with 2 Tbsp. oil; season with salt, black pepper, and pepper flakes. Arrange tomatoes and garlic in a single layer on prepared baking sheet; roast until tomatoes just begin to burst, about 15 minutes.

Toss arugula with remaining 2 Tbsp. oil in a large bowl; season with salt, black pepper, and pepper flakes. Add spaghetti, tomatoes, and garlic; toss to combine, adding reserved pasta water to reach desired sauce consistency. Garnish each serving with Pecorino Romano.


To make this meal super quick, look for packaged, already-peeled garlic cloves at the grocery store.


For even and quick cooking, arrange tomatoes and sliced garlic in a single layer on a foil-lined baking sheet.

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