Rigatoni with Fresh Tomatoes and Arugula
Recipe type: Pasta
  • ¾ pound rigatoni, cooked until al dente, drained, cooled slightly
  • ¾ cup balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, peeled, minced
  • ½ 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
  1. In a large mixing bowl, whisk together the vinegar and olive oil.
  2. Add the garlic, onion, tomatoes and arugula and then toss to combine.
  3. Add salt and pepper to taste.
  4. Add the cooked pasta to the bowl. Toss to combine.
  5. Sprinkle on the Parmesan. Toss again.
  6. Divide into serving portions.
Recipe by Pizza Today at https://pizzatoday.com/topics/menu-development/trending-recipe-rigatoni-with-fresh-tomatoes-arugula