This is a great summer dish, when tomatoes and basil are at their ripest.
Penne With Raw Tomato Sauce
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Ingredients
- 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
Instructions
- 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 Notes
Nutrition Facts
Penne With Raw Tomato Sauce
Amount Per Serving
Calories 412
* Percent Daily Values are based on a 2000 calorie diet.
alories 412,Fat 12,Perfat 26,Cholesterol 10,Carbo 61,Protein 16,Fiber N/A,Sodium N/A
