Name: Linguine with Pecorino, Tomatoes, and Arugula
Yield: Makes 4 servings
Ingredients: 6 cups diced tomatoes in assorted colors (about 2 1/2 pounds); 3 cups (packed) arugula; 1/2 cup minced shallots; 1/2 cup extra-virgin olive oil; 2 tablespoons balsamic vinegar; 12 ounces linguine; 2 cups coarsely grated Pecorino Romano or ricotta salata (salted dry ricotta cheese)

This recipe is a great way to make the most of late-summer tomatoes. Grill some Italian sausages to go alongside. What to drink: A lighter red, like Pinot Noir.

Recipe information

Yield
Makes 4 servings

Ingredients

6 cups diced tomatoes in assorted colors (about 2 1/2 pounds)

3 cups (packed) arugula

1/2 cup minced shallots

1/2 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

12 ounces linguine

2 cups coarsely grated Pecorino Romano or ricotta salata (salted dry ricotta cheese)

Preparation

Step 1
Place first 5 ingredients in large bowl; toss to coat. Let stand at room temperature 30 minutes.
Step 2
Cook linguine in large pot of boiling salted water until tender but firm to bite. Drain. Add pasta to tomato mixture; toss. Mix in cheese; season with salt and pepper. Serve warm or at room temperature.

TagsPasta Linguine Italian European Tomato Vegetable Arugula Leafy Greens Pecorino Cheese Dairy Parmesan Side Dinner Nut Free Vegetarian Summer Bon Appétit

Recipe notes

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