Pappardelle with Sun Gold Tomato Sauce and Arugula

I have survived my first week of  graduate school in nutrition (MPH/RD program) at UNC Chapel Hill! (more on the application process here)  So, in honor of a busy first week getting acquainted with a new town and a new program, I have decided to spend a relaxing Thursday night cooking and blogging.

A little bit of garlic goes a long way!

One of the first things I did upon arriving in North Carolina, after unpacking my bags and buying a bed, is explore the Carrboro Farmers Market, where I picked out some southern fruits and veggies for the week.  One thing I was pleasantly surprised by was the abundance of my favorite types of tomatoes and okra.  Although I wouldn’t tout the Carrboro Farmers Market as the most affordable place to buy groceries, if you have the opportunity, it’s a great way to spend a Saturday morning, support your local farmers, and pick up some great produce for the week.

Sun Gold Tomatoes
Sweet Farmers Market Finds

I’ve made a couple versions of this pasta recipe with my market finds this week.  It is quick, easy, and best of all a great way to enjoy your greens.

Pappardelle with Sun Gold Tomatoes and Arugula

Pappardelle with Sun Gold Tomato Sauce and Arugula


  • 3 large garlic cloves
  • 2 tbs. olive oil
  • 1 box (approximately 1 cup) sun gold tomatoes
  • 1/2 cup white wine
  • 1 tsp salt
  • 1 package or 8 oz pappardelle pasta ( I get mine from Trader Joe’s)
  • 2 cups arugula (or a couple handfuls)
  • Fresh basil to taste
  • parmesan cheese (optional)


  1. Peel garlic.  (Note: I like to use whole garlic cloves as flavoring and remove them later, but if you can handle a lot of garlic feel free to chop it up.)
  2. Wash and halve tomatoes and set aside.
  3. Fill a large pot with water, cover, and place over high heat for the pasta.  While waiting for water to boil begin your sauce.
  4. In another large sauce pan or skillet, add garlic and olive oil  and place over low heat.
  5. After garlic is slightly golden and has a lovely aroma (approximately 10 minutes), add tomatoes and wine to pan and stir.  Cook over medium heat until tomatoes are cooked and sauce has thickened
  6. Once the pasta water has boiled, add salt and pasta and cook according to directions on package (approximately 6-8 minutes or until pasta is al dente).
  7. Strain cooked pasta and mix in your sauce.  Mix in arugula and top with fresh basil and fresh parmesan cheese to taste.

Relax and enjoy alone or with company, and if you have type 1 diabetes don’t forget to make use of that dual wave bolus option for the pasta!

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