Linguine With Pecorino, Tomatoes, And Arugula

By á-174942

Ingredients

• 6 cups diced tomatoes in assorted colors - (abt 2 1/2 lbs)
• 3 cups arugula - (packed)
• 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.

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.

This recipe yields 4 servings.

What to drink: A lighter red, like Pinot Noir.