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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


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

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