Penne With Raw Tomato Sauce
Servings Prep Time
6people 20minutes
Cook Time
10minutes
Servings Prep Time
6people 20minutes
Cook Time
10minutes
Ingredients
  • 1pound fresh Italian plum tomatoes
  • 3ounces Parmigiano-Reggiano cheese
  • 3ounces arugula
  • 3tablespoons extra-virgin olive oil
  • 1teaspoon minced garlic
  • 16leaves fresh basil, torn
  • 1teaspoon salt
  • 1tablespoon aged balsamic vinegar
  • 1pound penne pasta
  • Freshly ground black pepper
Instructions
  1. 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.
  2. Wash and stem arugula leaves. Dry and tear into small pieces. Add to the bowl with remaining ingredients, except the pasta. Toss well.
  3. 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