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Pasta Garlic and Oil with Arugula

Pasquale Sciarappa
Today I am sharing with you this delicious Pasta Garlic and Oil with Arugula recipe. The arugula is still growing strong in my garden and I want to enjoy it as much as I can before it gets too cold to grow anymore. I remember my mother would have my siblings and I go to the farm to pick up the arugula and then add some into many traditional recipes. She would never let it go to waste! I have been doing the same ever since.
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine Italian


  • 1 lbs. Pasta I used Fusilli Calabresi
  • 4 Garlic cloves sliced in three to four pieces
  • 2.5 oz. Arugula
  • Hot Pepper, dried chile de arbol optional
  • Olive oil extra virgin
  • Salt


  • Bring a pot of salted water to a boil. Once boiling, add the pasta to cook and give it a nice turn to keep from sticking together.
  • Meanwhile, in a small frying pan, add about a third cup of olive oil, hot pepper if you like spicy, and the garlic. Do not start frying.
  • Once the pasta has three minutes left to cook, start frying the garlic and oil over a medium flame, making sure to not let the garlic burn.
  • Once the pasta is done cooking, reserve a cup of the water before draining the pasta. Add half cup of pasta water and the pasta back into the pot.
  • Raise the flame to medium/high to continue frying the garlic and oil. At the same time, add the arugula into the pasta pot and stir until just wilted, about one minute. If needed, add in the remaining pasta water.
  • Remove the hot pepper from the garlic and oil pan and pour the garlic and oil into the pasta and arugula pot. Mix together and enjoy. Salute and cin cin!


Keyword arugula
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