This recipe for corzetti pasta with arugula, cherry tomatoes, olives and sesame seeds is almost a one-pan dish that comes together in the time you need to cook the pasta. A quick weeknight meal (and 100% plant-based if you use our eggless corzetti dough recipe), this pasta dish will soon become a favorite in your home.
Peppery arugula is the perfect combination for sweet cherry tomatoes as well as for tangy olives (we suggest Taggiasca olives, a cultivar of olives grown primarily in the Liguria region of Italy). Sesame seeds give the dish a nice crunchy texture.
Corzetti pasta with arugula, cherry tomatoes, olives and sesame seeds
- 10 ounces fresh arugula
- 15 cherry tomatoes
- 30 Taggiasca olives
- sesame seeds
- salt and pepper
- extra virgin olive oil
This recipe is so easy to make, that it’s best to start by preparing the corzetti. One the pasta discs are ready, lay them on a tray and began making the sauce.
Cover the bottom of a pan with extra virgin olive oil and add the cherry tomatoes, cut in halves. When the tomatoes began to soften, add the olives and sesame seeds. Season with salt and pepper to taste. Cook over medium heat for a couple of minutes. Set aside.
Bring a large pot of salted water to a boil. Add the arugula and cook for five minutes. Now add the corzetti pasta and cook until al dente. Drain the pasta with the arugula and toss with the cherry tomato sauce until combined. Serve immediately.