We are always on the hunt for recipes that will work perfectly as a tasty dinner, is healthy(ish) enough and can be assembled in no-time at all.
Preferably while you are also overseeing homework and tending to a cranky and clingy toddler.
Needless to say, when we do come across one we actually love, we want to share it, as we are pretty certain when it comes to that frantic midweek dinner rush, we are all in the same boat.
This pasta dish is a winner at the moment, and is pretty much the perfect light dinner for these balmy summer evenings.
Just try it for yourself, and we’re pretty sure you’ll agree with us:
Pasta with Tomatoes and Rocket
Ingredients
1/2 lbs spaghetti
1-2 cloves of garlic, finely minced
1/4 cup of olive oil
2-3 medium sized tomatos, sliced into wedges
1 1/2 cups of baby rocket
Salt
Parmesan
Instructions
Salt a large pot of water (it should taste like the ocean) and bring to the boil. Add the spaghetti and cook for 1-2 minutes less than it says on the package.
Take the pan of the heat, drain the pasta in a colander and set aside.
Return the pan to the stove on medium heat. Add the oil and the garlic. Cook the garlic slightly, just until it begins to sizzle, and be careful not to burn it. You should be able to smell the garlic as it cooks in the oil. Remove from the heat, add the pasta back into the pan and toss to coat.
Add the tomatoes, rocket and and salt to taste, then toss to combine.
To serve, top with shavings of Parmesan cheese.
(Recipe and image via The Taste SF)
