Spaghetti with arugula and cherry tomatoes - The Boston Globe
tamihania wants to cook this
- Salt, to taste
- 12 ounces spaghetti
- 4 tablespoons olive oil
- 1 red onion, thinly sliced
- Grated rind and juice of 1 lime
- 3 cloves garlic, crushed
- Pinch of cayenne pepper
- 4 packed cups arugula
- 1 pint cherry tomatoes, halved
- 2 tablespoons coarsely chopped basil
- 3 ounces feta cheese, crumbled
- 3/4 cup freshly grated Parmesan
- Extra Parmesan (for serving)
- Extra feta (for serving)
