Ingredients Jump to Instructions ↓

  1. 6 cups tomatoes, diced 1/2-inch

  2. 2 teaspoons freshly minced garlic

  3. 1 1/2 teaspoons salt

  4. 1/2 teaspoo ground black pepper

  5. 1/3 cup extra virgin olive oil

  6. 7 ounces Cavatappi or Orchietti pasta (about 2 cups cooked)

  7. 1 cup arugula (or spinach), washed and dried

  8. 1 ounce (3 tablespoons) Ricotta salata cheese, crumbled (if not available, use freshly grated Parmesan)

Instructions Jump to Ingredients ↑

  1. 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.


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