Heirloom Tomato, Lemon, and Arugula Capellini


Tonight for dinner, I prepared an heirloom tomato, lemon, and arugula pasta.  When I have an arugula salad, I dress it with nothing more than olive oil and fresh squeezed lemon, along with a bit of kosher salt and fresh ground pepper. Because I was adding arugula to my pasta tonight, I decided to add freshly squeezed lemon juice (and zest).

I started by mincing five cloves of garlic, mincing two shallots and zesting two lemons.


In a large sauté pan, I added two-thirds cup of olive oil and heated it. To the olive oil, I added the garlic, shallot and lemon zest.


I cooked that together for about a minute before adding two 16-ounce containers of mini heirloom tomatoes, along with a teaspoon of kosher salt and a half teaspoon of pepper. I also included a pinch of crushed red pepper flakes. Once the tomatoes were starting to soften and burst a bit, I added the juice of my two lemons and added a package of arugula and let it cook together for about ten minutes.

While the tomatoes and arugula were sautéing, I cooked my capellini pasta. Once that was done, I added it directly to the sauté pan, adding freshly grated parmesan cheese (and a pinch of red pepper flakes) to the noodles before mixing it together with the tomato mixture.


This dish was so very colorful! I love to have a lot of color in my meals and this one definitely hit the mark.


This is definitely a light and refreshing pasta for the summer months. I’m thinking about making this one for my bookclub when I host in a couple weeks. I sure hope they like it!


  • 1 pound capellini noodles
  • 5 cloves garlic, minced
  • 2 shallots, minced
  • zest and juice of 2 lemons
  • 2/3 cup olive oil
  • 1 teaspoon kosher salt, plus an additional pinch
  • 1/2 teaspoon pepper
  • pinch of crushed red pepper flakes
  • 1 bag arugula
  • 2 16-ounce containers mini heirloom tomatoes
  • 1/2 cup freshly grated parmigiano reggiano


Heat olive oil in large sauté pan. Add garlic, shallots and lemon zest. Cook for 1 minute. Add tomatoes, salt, pepper and red pepper flakes and cook until tomatoes soften and some start to burst. Add lemon juice and arugula and a pinch of kosher salt. Let cook together until arugula cooks down.

Add cooked pasta and parmigian. Blend together and serve with a tad more grated cheese. Enjoy!

Until next time, Kris


Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s