LINGUINE WITH PECORINO TOMATOES AND ARUGULA

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Reference:

Bon App�tit, August 2005

Prep:

Prep: 30 minutes; total: 30 minutes

Servings:

Makes 4 servings.

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Submitted by:

Foodie

Ingredients

cups diced tomatoes in assorted colors (about 2 1/2 pounds)

cups (packed) arugula

1/2

cup minced shallots

1/2

cup extra-virgin olive oil

tbsp balsamic vinegar

ounces linguine

cups coarsely grated Pecorino Romano or ricotta salata (salted dry ricotta cheese)

Directions

Place first 5 ingredients in large bowl; toss to coat. Let stand at room temperature 30 minutes.

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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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