This is a great summer dish, when tomatoes and basil are at their ripest.
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
1 pound fresh Italian plum tomatoes
3 ounces Parmigiano-Reggiano cheese
3 ounces arugula
3 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
16 leaves fresh basil, torn
1 teaspoon salt
1 tablespoon aged balsamic vinegar
1 pound penne pasta
Freshly ground black pepper
Bring 2 gallons of salted water to a boil for the pasta. Cut the tomatoes into 1/2-inch pieces and place them in a large pasta serving bowl. With a vegetable peeler, shave thick slices of cheese into the bowl; grate the cheese that is too small to shave.
Wash and stem arugula leaves. Dry and tear into small pieces. Add to the bowl with remaining ingredients, except the pasta. Toss well.
Cook pasta until al dente. Drain and immediately toss pasta with the sauce until well coated. Serve in individual pasta bowls and sprinkle with extra Parmigiano-Reggiano cheese and freshly ground pepper.
Recipe Additional Notes:
alories 412,Fat 12,Perfat 26,Cholesterol 10,Carbo 61,Protein 16,Fiber N/A,Sodium N/A
Mon, 2012-07-02 11:04