Tomato & Arugula Pasta
Author: 
Recipe type: entrees
 
Ingredients
  • 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)
Instructions
  1. Combine tomatoes, garlic, salt, pepper and olive oil.
  2. Refrigerate until needed, up to two days.
  3. Re-heat cooked pasta in vegetable stock or water.
  4. Wilt arugula in saute pan.
  5. Drain pasta, then immediately toss with sauce and arugula.
  6. Sprinkle with cheese and serve.
Recipe by Pizza Today at https://pizzatoday.com/recipes/entrees/tomato-arugula-pasta