Linguine with Pecorino, Tomatoes, and Arugula
(Linguine con Pecorino, Pomodori, e Rucola)
Ingredients:
6 cups diced tomatoes in assorted colors (about 2 and 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 cheese or salted dry ricotta cheese
Directions:
Place first 5 ingredients in large bowl; toss to coat.
Let stand at room temperature about 30 minutes.
Cook linguine in large pot of boiling salted water until 'al dente'.
Drain.
Add pasta to tomato mixture; toss.
Mix in cheese; season with salt and pepper.
Serve warm or at room temperature. Makes 4 servings.