Linguine with Pecorino, Tomatoes and Arugula

By lindybug

Goes well with Italian sausage and Pinot Noir.

Ingredients

• 6 cups diced tomatoes in assorted colors (about 2 1/2 lbs)
• 3 cups (packed) arugula
• 1/2 cup minced shallots
• 1/2 cup extra virgin olive oil
• 2 Tbsp balsamic vinegar
• 12 oz linguine
• 2 cups coarsely grated Pecorino Romano or Ricotta Salata

Preparation

Step 1

1. Place first 5 ingredients in large bowl; toss to coat. Let stand at room temp for 30 min.

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, to taste. Serve warm or at room temp.