Wine and Walnuts

A blog about eating, drinking, cooking and reading in the not so Deep South

Food and Wine Pairing: Pasta with Arugula and Tomatoes and 2009 Frenzy Sauvignon Blanc, Marlborough, New Zealand

Pasta with Tomatoes and Arugula

Pasta with Tomatoes and Arugula

While searching recently for something simple and satisfying to make on a weeknight, I came across this recipe for Pasta with Tomatoes and Arugula.  It passed the “quick, easy, delicious” test, so off I went to my kitchen, a short 4-step journey from my living room-slash-“office.”  Ah, the joys of a tiny apartment.

I paired this recipe with the 2009 Frenzy Sauvignon Blanc from New Zealand, which I wrote about recently on the blog.  I chose this wine because I wanted something that would pair well with a light pasta and veggie dish, with particular attention to what might work well with tomatoes, as that was the star ingredient here, to my mind. 

Tomatoes are acidic, so you want to choose a wine that has a nice level of acidity, if you’re following the “pair like with like” rule.  But I don’t so much like rules, so if you want to drink something entirely different with this recipe, go for it. You are the boss of you.

(Other dishes that would go well with this wine:  light seafood preparations, especially those with citrus-based sauces/treatments, tomato soup, goat cheese tart, herbal dishes, especially those using cilantro, problem veggies like artichokes and asparagus, and salads, etc.)

Recipe:  Pasta with Arugula and Tomatoes (from


• 1 pound pasta
• 3 cups cherry tomatoes (about 1 pound), rinsed
• 1/4 cup olive oil
• 4 cloves garlic, thinly sliced
• 1/4 teaspoon red pepper flakes
• 1/2 pound arugula
• 1/2 cup Pecorino Romano
• salt


• Chop the tomatoes up into half-inch pieces.
• Pour the olive oil into a large skillet over medium high heat. Add the garlic and red pepper flakes. Cook until fragrant, about one minute.
• Add the chopped tomatoes. Cook until the tomatoes until they have softened, about five minutes.
• Meanwhile, bring a large pot of water to boil. Sprinkle in a few tablespoons of salt.
• When boiling, add the pasta and cook according to the directions on the box. With about six minutes left in the time, add the arugula to the pot.
• Reserve half a cup of pasta water, and drain the pasta and arugula.
• Turn the skillet with the tomatoes back to medium high, and then toss in the pasta and arugula.
• Stir together, and cook for a minute or so, adding some of the reserved pasta water if it is too dry.
• Season with extra salt and freshly grated cheese.

• After I cut up the tomatoes, I tossed them with extra virgin olive oil, sea salt and black pepper and let them marinate for a bit before adding them to the sautéed garlic and red pepper flakes in the skillet.

Bon Appetit!

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About The Author

Kimberly Houston


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