This recipe was very good. We both went back for seconds. I added pine nuts. I can't seem to eat pasta without pine nuts. I also added a bit more cheese. With some alterations to the tomato-dressing mixture, it could probably be made with chicken if you're looking for a protein to be mixed in. Time to table was 20-25 minutes. Well worth it.
adapted from Eating for England
Yield: 4-5 hearty servings
- 1 pint cherry tomatoes, halved if small, quartered if large
- 1 plump garlic clove, minced or put through a press (more to taste)
- Salt to taste
- 1 teaspoon balsamic vinegar (optional)
- 1 cup arugula leaves, coarsely chopped
- 1 tablespoon slivered or chopped fresh basil
- 2 tablespoons extra virgin olive oil
- 1/4 cup pine nuts
- 3/4 pound fusille, farfalle, or orecchiette
- 1/4 cup freshly grated ricotta salata or Parmesan (more to taste)
- Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, pine nuts, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.
- Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and serve,
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