Penne With Tomato, Mozzarella & Arugula Pasta

Total Time
Prep 30 mins
Cook 0 mins

I obtained this recipe from an FDNY Firefighter cookoff. Very easy and very tasty!

Ingredients Nutrition


  1. Heat oil, add garlic and sauté until golden brown. Pour into a large bowl.
  2. Chop tomatoes and toss with salt.
  3. Cut arugula into strips and toss most of it with the tomatoes, saving some to top dish before serving.
  4. Mix together with oil, tomatoes, garlic and greens while boiling slated water for pasta.
  5. While pasta is cooking, cut mozzarella into small pieces.
  6. Mix all ingredients with hot cooked pasta.
  7. Sprinkle with remaining arugula and red pepper flakes.


Most Helpful

Wow, this is delicious! Used whole wheat rotini pasta, added some baby kale (lightly steamed in a basket over the boiling pasta first) and some fresh feta cheese. Used a jar of my diced tomatoes because I didn't have fresh. Super easy, fast, healthy, and yummy!

TJ-Montana July 21, 2013

This was AWESOME and so very easy to make ~ I used 2 handfuls of fresh arugula, but used canned italian tomatoes, drained with the juice reserved. I also used a combo of pastas as I didn't have quite enough penne. Delicious and light yet robust flavors ~ loved the garlic. Shredded a bit of fresh parmesan on top before serving. A definite keeper ~ made for PAC Spring 2009!!

FloridaNative April 21, 2009

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