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Serve with our 2008 Angeline Sonoma-Mendocino Counties Pinot Noir
This recipe is one of my favorite ways to make the most of those wonderful early fall heirloom tomatoes. Served either alongside grilled sausages or as a lighter fare main dish.
Serves 4 Ingredients:
• 6 cups diced heirloom tomatoes in assorted colors
• 3 cups arugula (packed)
• 1/2 cup finely chopped shallots or spring onions
• 1/2 cup (preferably first cold-pressed) extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 12 ounces linguine
• 2 cups coarsely grated Pecorino Romano or salted dry ricotta cheese
Toss first 5 ingredients in a large bowl until evenly coated. Let stand 30 minutes at room temperature.
Cook linguine in a large pot of boiling salted water until tender but firm to bite. Drain. Add pasta to tomato mixture; toss.
Mix the grated cheese and season with salt and pepper. Serve warm or at room temperature.
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