How to make it

  • 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

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    " It was excellent "
    croughwell_3 ate it and said...
    It looks delicious!!:D
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    " It was excellent "
    quaziefly ate it and said...
    Great share. Thank you so much. Saved!
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