Tomato & Arugula Pasta

Tomato & Arugula Pasta
Recipe type: entrees
  • 12 cups fresh summer tomatoes, any variety, diced ½-inch
  • 4 teaspoons garlic, minced
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • ⅔ 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)
  1. Combine tomatoes, garlic, salt, pepper and olive oil. Refrigerate until needed, up to two days.
  2. Re-heat cooked pasta in vegetable stock or water.
  3. Wilt arugula in sauté pan.
  4. Drain pasta, then immediately toss with sauce and arugula.
  5. Sprinkle with cheese and serve.