Spaghetti with Arugula

We love the added kick arugula gives this light and summery pasta, which also utilizes late-season tomatoes. Arugula is only added at the end and cooks from the heat of the spaghetti. It's the kind of food that you'll love to improvise at the last minute and share with a bunch of friends when they stop by unexpectedly — a recipe that makes you want to thank and kiss the Italians for bringing spaghetti and arugula to our table.


Salt, to taste
12 ounces spaghetti
4 tablespoons olive oil
1 red onion, thinly sliced
Grated rind and juice of 1 lime
3 cloves garlic, crushed
Pinch of cayenne pepper
4 packed cups arugula
1 pint cherry tomatoes, halved
2 tablespoons coarsely chopped basil
3 ounces feta cheese, crumbled
3/4 cup freshly grated Parmesan
Extra Parmesan (for serving)
Extra feta (for serving)


1. Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, for 8 minutes or until it is tender but still has some bite.

2. Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion, lime rind, and garlic. Cook, stirring often, 4 minutes, or until onions soften. Add cayenne pepper.

3. When the spaghetti is cooked, drain it and transfer to a large bowl. Add the remaining 2 tablespoons of olive oil and toss gently. Tip the spaghetti into the skillet. Toss again.

4. Remove the pan from the heat. Add the arugula, lime juice, and salt. Toss gently and cover the pan for a few minutes. The heat of the spaghetti will cook the arugula. Add the tomatoes, basil, feta, and Parmesan. Toss again. Serve with more Parmesan and feta.