Spaghetti with Cherry Tomatoes, Rocket and Parmesan

Made two new recipes for dinner tonight, Honey Mustard Chicken Salad and for the main course, Spaghetti with Cherry Tomatoes, Rocket (Arugula) and Parmesan. Both recipes were beyond simple and tabled within half-an-hour. While the spaghetti water was heating up, I got to work on putting together the salad. Although I try to stay away from recipes that are “a package of this” and “a can of that,” every now and again, an exception is OK. Both recipes were good, and definite repeaters.

Got a new cookbook in the mail today from The Good Cook,The Cowboy Cookbook. I browsed through it today and it has a lot of good, hearty recipes that are simple to make. I have planned tomorrow’s dinner from it already, so tune in then to see what made the table. Until then…

Spaghetti with Cherry Tomatoes, Rocket and Parmesan
Serves 2, 20 minutes, from July 2005 issue of olive Magazine
Because this recipe only served two, I increased the proportions. We had enough for the 3 of us for dinner, and can squeeze out one more meal out of the leftovers

Spaghetti, 200g (I used 1 box)
olive oil
cherry tomatoes, 250g, halved (I used one small container)
garlic, 1 clove, chopped (I used 2)
rocket (arugula), 80g (I used about half a bag)
Parmesan, a handful of shavings

Cook the pasta with some salt and a little oil in a large pot of boiling water. Heat some olive oil in a large frying pan with the cherry tomatoes and use the back of a spoon to squash the tomatoes so they pop. Cook for about 2 minutes, then add the garlic and season with salt and pepper. Drain the pasta when done, add to the tomato mix, stor through, throw in the rocket and stir again. Cook for 1 minute to wilt the rocket. Serve, sprinkled with the Parmesan shavings.

Cate’s note: I added a little more olive oil towards the end, just to make sure the pasta was “wet” enough.

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