Ingredients 12 cups fresh summer tomatoes, any variety, diced 1/2-inch
4 teaspoons garlic, minced
1 tablespoon salt
1 teaspoon ground black pepper
2/3 cup extra virgin olive oil
7 ounces cooked cavatappi or orrechiette pasta
1 cup arugula (or spinach), washed and dried
1 ounce ricotta salata, crumbled (can be substituted with grated Parmesan)
Instructions Combine tomatoes, garlic, salt, pepper and olive oil. Refrigerate until needed, up to two days.
Re-heat cooked pasta in vegetable stock or wter. Wilt arugula in saute pan. Drain pasta, then immediately toss with sauce and arugula. Sprinkle with cheese and serve.