Pasta With Cherry Tomatoes and Arugula (from NYT)

[Dover]

I’m a big fan of uncooked tomato sauces for my summer pastas. This one is very popular in the Southern Italian region of Puglia, and in my house right now, because my cherry tomato plants are producing lots of ripe tomatoes every day. Arugula adds not only wonderful flavor (all the more if you can find peppery wild arugula), but also a nutritional leafy greens punch.





Pasta With Cherry Tomatoes and Arugula

1 pint cherry tomatoes, halved if small, quartered if large

1 plump garlic clove, minced or put through a press (more to taste)

Salt to taste (I like to use a very good coarse sea salt or fleur de sel for this)

1 teaspoon balsamic vinegar (optional)

1 cup arugula leaves, coarsely chopped

1 tablespoon slivered or chopped fresh basil

2 tablespoons extra virgin olive oil

3/4 pound fusille, farfalle, or orecchiette

1/4 cup freshly grated ricotta salata or Parmesan (more to taste)

1. Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.

2. Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.

Yield: Makes 4 servings

Advance preparation: You can make the tomato and arugula mixture a few hours ahead.

[Stinky The Clown]

1. I **love** these summer pastas

We make them often. In fact, tonight we're having one. The main event is tuna in the condimenti with olive oil, herbs, roasted garlic and our secret ingredient ...... mashed anchovies. That all gets warmed in olive oil.

The tomatoes go in for about 10 seconds before it goes onto the pasta .... just to get warm.

[Dover]

2. Mmmmm....the mashed anchovies sound wonderful.

I love anchovies and choose dishes with them when out. But for some reason I don't use
them in home cooking. I'll have to change that. Thanks for the salad idea.

I rarely eat tuna anymore, unfortunately, due to the mercury and other issues. In fact
there are few fish I feel confident in eating anymore. So sad.