Fettuccine with Fresh Tomatoes & Arugula

Fettuccine with Fresh Tomatoes & Arugula
Recipe type: entrees
  • ¾ cup balsamic vinear
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • ½ cup chopped red onions
  • 8 ripe tomatoes (about 3 pounds) cored, seeded, cut into bite-size pieces
  • 1-1/2 cups tightly packed, chopped or torn, arugula
  • Salt & freshly ground pepper to taste
  • 1 pound fettuccine
  • 1 cup grated Parmesan
  1. In a large mixing bowl, whisk together vinegar and olive oil.
  2. Add garlic, onion, tomatoes and arugula.
  3. Add salt & pepper. (The recipe can be made to this point & held at room temperature for several hours,)
  4. Cook the pasta until it is perfectly al dente.
  5. Drain well.
  6. Working quickly, add the pasta to the tomato arugula mixture.
  7. Toss to combine.
  8. Divide pasta into serving portions.
  9. Top each portion with an equal amount of Parmesan cheese.