Directions
- Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.
- Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until pasta is firm to the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.
Yield: Makes 4 servings
Time: 20 Minutes
Ingredients
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1 pint cherry tomatoes, halved if small, quartered if large
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1 plump garlic clove, minced or put through a press (more to taste)
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Salt to taste (I like to use a very good coarse sea salt or fleur de sel for this)
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1 teaspoon balsamic vinegar (optional)
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1 cup arugula leaves, coarsely chopped
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1 tablespoon slivered or chopped fresh basil
- 2 tablespoons extra virgin olive oil
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3/4 pound fusile, farfalle, or orecchiette
- 1/4 cup freshly grated ricotta salata or Parmesan (more to taste)
EXPLORE PROJECTS
OUR RECENT PROJECTS
Penne With Heirloom Tomatoes, Basil, Green Beans and Feta
Sweet, juicy heirloom tomatoes lend themselves well to uncooked tomato sauces. In summer, I make quick meals out of chopped ripe tomatoes, pasta and green vegetables.
Roasted Cherry Tomato Caprese
The classic tomato and mozz summer salad gets a roasty cold-weather makeover.
