Recipe information
Yield
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)
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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.