- 6
Ingredients
- 1 lb Italian plum tomatoes
- 3 oz parmigiano-reggiano
- 3 oz fresh arugula
- 1/3 c extra-virgin olive oil
- 1 t minced garlic
- 16 leaves fresh basil, torn
- 1 t salt
- 1 T aged balsamic vinegar
- 1 lb penne
Preparation
Step 1
Bring 2 gallons of water to a boil. Drop in tomatoes then remove after 30 to 45 seconds. Save water to cook pasta. Peel tomatoes and remove core. Cut tomatoes around their equators and squeeze out the seeds. Dice tomato flesh into 1/2" pieces and place in a large pasta bowl. With a vegetable peeler, make thick shavings of cheese. When the cheese gets too small to shave, grate the shavings into the bowl along with the tomatoes. Wash and stem arugula leaves. Dry and tear into small pieces. Add to bowl along with remaining ingredients except the pasta. Toss well. Add 2 to 3 tablespoons salt to boiling pasta water. Cook pasta until al dente. Drain and immediately toss pasta with sauce until well coated. Serve in pasta bowls and sprinkle each with slivers of cheese.