Loading…
Friday, August 22, 2014
Current Weather
Loading Current Weather....
HomeHome
Published: Tuesday, 10/25/2005

Tomato and Arugula Pasta

For the sauce:

6 cups tomatoes, -inch diced

2 teaspoons garlic, minced

1 teaspoons salt

teaspoon black pepper, ground

1/3 cup extra virgin olive oil

For the pasta

1 pound orecchiette (little ears) pasta

1 bunch (4 to 6 cups arugula or

spinach, washed and dried

3 tablespoons ricotta salata cheese,

crumbled (if not available, used

grated Parmesan)

To make the sauce: Combine tomatoes, garlic, salt, pepper,

and olive oil and saute for 5 minutes. Refrigerate until

needed.

To make the pasta: Prepare pasta according to package

directions. When hot, drain pasta, then immediately toss

with reheated tomato sauce and arugula. Arugula should

be just wilted. Sprinkle with cheese and serve.

Yield: 6 servings



Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.






Poll