Linguini with Tomato and Rocket Cream

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	15 mins
Total Time	45 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Wash arugula, shake dry, remove thick leaf stalks and roughly chop the leaves. Drain the sun-dried tomatoes, dice.
Finely puree 2/3 rocket and tomatoes with 5 tablespoons of oil with a hand blender. Mix in the cheese, season with salt and pepper.
Wash the cherry tomatoes, cut in half or leave whole, depending on the size. Peel the garlic and cut into fine slices.
For the pasta, bring plenty of salted water to the boil and cook the pasta until al dente.
In the meantime, sauté the garlic, cherry tomatoes and the remaining rocket in the remaining oil, season with salt, pepper and sugar.
Drain the pasta, mix with the rocket tomatoes and rocket cream.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.