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Bon Appétit

Linguine with Pecorino, Tomatoes, and Arugula

4.0

(22)

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

  1. 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.

TagsPastaLinguineItalianEuropeanTomatoVegetableArugulaLeafy GreensPecorinoCheeseDairyParmesanSideDinnerNut FreeVegetarianSummerBon Appétit
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