Rigatoni with Fresh Tomatoes and Arugula


  • 3/4 pound rigatoni, cooked until al dente, drained, cooled slightly
  • 3/4 cup balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, peeled, minced
  • 1/2 cup chopped red onion
  • 8 ripe Roma tomatoes (about 3 pounds), cored and cut into bite-sized pieces
  • 2 cups tightly packed chopped arugula
  • 1 cup grated Parmesan

Instructions In a large mixing bowl, whisk together the vinegar and olive oil. Add the garlic, onion, tomatoes and arugula, then toss to combine. Add salt & pepper to taste. Add the cooked pasta to the bowl. Toss to combine. Sprinkle on the Parmesan. Toss again. Divide into serving portions.

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