Tomato & Arugula Pasta
A delicious light entrée that's quick and easy to make.
6 cups diced tomatoes
2 teaspoons freshly minced garlic
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/3 cup extra virgin olive oil
7 ounces dry cavatappi or orchietti pasta (about 2 cups cooked)
1 cup arugula or spinach, washed and dried
3 tablespoons Ricotta salata cheese, crumbled (if not available, use freshly grated Parmesan)
- Combine tomatoes, garlic, salt, pepper and olive oil. Refrigerate until needed.
- Re-heat cooked pasta in vegetable stock or water.
- When hot, drain pasta then immediately toss with 1 cup tomato sauce and arugula. Arugula should be just wilted. Sprinkle with cheese and serve.
Makes 3 to 4 servings.
Recipe and photograph provided courtesy of the California Tomato Commission.