Name: Mediterranean Penne with Arugula & Tomatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 14 ounces whole-grain penne pasta; 3 cups cherry or grape tomatoes (halved or quartered depending on size); 4 cups arugula (washed and trimmed); 2 garlic cloves (crushed); 2 tablespoons extra-virgin olive oil; 1 teaspoon salt (for pasta cooking water); 1/2 teaspoon black pepper; 3 anchovy fillets preserved in oil (chopped, or use 1/2 teaspoon anchovy paste instead); 4 tablespoons Pecorino cheese (grated, plus more for serving if desired)

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This bright, peppery pasta is a weeknight winner: quick to pull together, full of fresh Mediterranean flavors, and just the right balance of savory, tangy, and leafy. Mediterranean Penne with Arugula & Tomatoes combines nutty whole-grain penne with juicy cherry tomatoes, a garlicky olive oil base, briny anchovy for umami, and peppery arugula tossed through at the end for a vibrant finish. It’s an easy pasta that feels special without any fuss.

Why you’ll love this recipe

Ready in about 20–25 minutes, perfect for busy evenings.
Whole-grain penne adds fiber and a nice chew.
Arugula gives a fresh, peppery lift that pairs beautifully with sweet tomatoes.
The anchovy adds deep savory complexity without a fishy taste.
Simple pantry ingredients create big, layered flavor.

Ingredients

14 ounces whole-grain penne pasta
3 cups cherry tomatoes or grape tomatoes, halved or quartered (depending on the size)
4 cups arugula, washed and trimmed
2 garlic cloves, crushed
2 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
3 anchovy fillets preserved in oil, chopped OR 1/2 teaspoon anchovy paste
4 tablespoons pecorino cheese, grated, plus more if desired

Make-ahead and serving tips

Cook the pasta a minute shorter than package directions if you plan to reheat; it will soften a bit when warmed.
Add extra pecorino at the table for creamier richness.
Leftovers keep well in the fridge for 2–3 days. Reheat gently with a splash of water or olive oil to revive the sauce.

Step-by-step directions

Bring a large pot of well-salted water to a rolling boil. Add 14 ounces whole-grain penne pasta and cook according to the package instructions until al dente. Reserve about 1/2 cup of the starchy pasta cooking water, then drain the pasta and set it aside.
While the pasta cooks, halve or quarter 3 cups cherry tomatoes (use quarters for larger tomatoes). Chop 3 anchovy fillets preserved in oil if using fillets; if you prefer, measure 1/2 teaspoon anchovy paste instead so it’s ready to add.
In a large skillet over medium heat, warm 2 tablespoons extra virgin olive oil. Add 2 garlic cloves, crushed, and the chopped anchovies (or anchovy paste). Sauté briefly, stirring, until the garlic is fragrant and the anchovies have softened into the oil, about 30–45 seconds. Watch carefully so the garlic doesn’t brown.
Add the prepared cherry tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes begin to release their juices and soften, about 3–4 minutes. The goal is a saucy base rather than completely broken-down tomatoes.
Add the drained whole-grain penne to the skillet with the tomatoes and garlic. Toss everything together to combine, adding a few tablespoons of the reserved pasta cooking water as needed to loosen and coat the pasta evenly.
Season the pasta with 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning, adding a splash more pasta water if the mixture seems dry or a pinch more salt if needed.
Turn off the heat and add 4 cups arugula, washed and trimmed. Toss the arugula into the warm pasta until it wilts slightly but still retains its bright green color and peppery bite.
Sprinkle 4 tablespoons pecorino cheese, grated, over the pasta and toss briefly to distribute the cheese. If you want more tang and richness, add extra grated pecorino to taste.
Transfer the Mediterranean Penne with Arugula & Tomatoes to bowls and serve immediately, offering extra pecorino at the table.

Notes and substitutions

If you don’t have pecorino, a hard aged cheese like Parmesan will work, but stick with a sheep or cow-milk hard cheese for the savory finish.
If anchovies aren’t available, a pinch of finely chopped capers plus a small splash of soy sauce can approximate the salty, umami boost—use sparingly.
For a milder green, swap part of the arugula with baby spinach, but keep at least part arugula for that signature peppery kick.
To make this dish heartier, stir in cooked chickpeas or flaked cooked white fish after the tomatoes have warmed through.

Short on time? A speedy method

If you need the fastest possible version, start the pasta first and while it cooks, heat the olive oil, garlic, and anchovy in a wide skillet. Drop the tomatoes in to warm, then add drained pasta right into the skillet to finish with the arugula and pecorino. Using the reserved pasta water helps everything come together in under 20 minutes.

Flavor profile

This recipe balances the mildly nutty whole-grain penne with bright, sweet tomatoes and the peppery snap of fresh arugula. Anchovy melts into the olive oil, creating a savory backbone that keeps the flavors deeply satisfying even though the ingredient list is short. Pecorino finishes the pasta with salty, tangy richness that ties the whole dish together.

Final thoughts

Mediterranean Penne with Arugula & Tomatoes is a simple yet sophisticated pasta that works as an easy weeknight meal or a light dinner for guests. With pantry-staple ingredients and a fast cooking time, it’s one of those recipes you’ll return to again and again when you want something fresh, flavorful, and effortless.