LINGUINE WITH PECORINO, TOMATOES, AND ARUGULA

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Linguine with Pecorino, Tomatoes, and Arugula image

Categories     Cheese     Pasta     Tomato     Side     Vegetarian     Quick & Easy     Arugula     Summer     Shallot     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

6 cups diced tomatoes in assorted colors (about 2 1/2 pounds)
3 cups (packed) arugula
1/2 cup minced shallots
1/2 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
12 ounces linguine
2 cups coarsely grated Pecorino Romano or ricotta salata (salted dry ricotta cheese)

Steps:

  • Place first 5 ingredients in large bowl; toss to coat. Let stand at room temperature 30 minutes.
  • Cook linguine in large pot of boiling salted water until tender but firm to bite. Drain. Add pasta to tomato mixture; toss. Mix in cheese; season with salt and pepper. Serve warm or at room temperature.

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