Recipe: Tomato and Arugula Pasta

Tomato and Arugula Pasta

Sauce:
6 cups tomatoes, diced 1/2-inch
2 tsp. garlic, fresh minced
1 1/2 tsp. salt
1/2 tsp. black pepper, ground
1/3 cup extra virgin olive oil

7 oz. weight, Cavatappi or Orchietti pasta, cooked about 2 cups
1 cup Arugula (or spinach), washed & dried
1 oz. (3 Tbsp.) Ricotta salata cheese, crumbled (if not available, use grated parmesan)

Combine tomatoes, garlic, salt, pepper and olive oil. Refrigerate until needed.

Re-heat cooked pasta in vegetable stock or water.

When hot, drain pasta then immediately toss with 1 cup tomato sauce and arugula. Arugula should be just wilted. Sprinkle with cheese and serve.

Makes 6 entree portions