Recipe

Pasta With Cherry Tomatoes And Arugula Recipe

Add Step-by-Step Photos	Otterpond / All my dishes 6 months, 3 weeks ago Looking for a good recipe to use up the harvest in Mom's garden. This one is a home run. Found on New York Times Recipes for Health by By MARTHA ROSE SHULMAN Published: July 22, 2008 Prep:20m Cook:20m Servings:4	Otterpond
	summer pasta salad

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Ingredients

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)

Directions

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.

Approximate nutritional information: 407 calories; calories from fat 92; total fat: 10.3g; saturated fat 2.0g; cholesterol 6mg; sodium 140mg; total carbohydrates 67.4g; dietary fiber 4.0g; sugars 3.7g; protein 13.9g (Data provided by calorie-count.com)

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