This recipe is a great way to make the most of late-summer tomatoes. Grill some Italian sausages to go alongside. What to drink: A lighter red, like Pinot Noir.
Recipe information
Yield
Makes 4 servings
Ingredients
6 cups diced tomatoes in assorted colors (about 2 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 or ricotta salata (salted dry ricotta cheese)
Preparation
Step 1
Place first 5 ingredients in large bowl; toss to coat. Let stand at room temperature 30 minutes.
Step 2
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.
