3 hours ago
Thursday, July 12, 2012
You can almost call this a "pasta salad" (shhhh, we don't like that word).
Last night I used local cherry tomatoes to make a cold simple sauce to put over pasta.
This dish was light and delicious.
Feel free to add a can of good Italian tuna, mozzarella or anchovies for a little protein.
I added Parmigiano Reggiano, but feta would be good too.
Fusilli w/ Raw Cherry Tomato Sauce & Arugula:
1/2 lb. fusilli (corkscrew pasta)
1 pint of cherry tomatoes, halved
kosher salt & pepper
2 garlic cloves, minced
2 tbsp balsamic vinegar
extra virgin olive oil
handful of fresh basil leaves, cut into chiffonade
handful of kalamata olives, chopped
1 cup of baby arugula leaves
Parmigiano Reggiano for the top (or feta)
Cut up your tomatoes and place them in a large bowl. Season with some kosher salt.
Press the garlic thru a garlic press and add to the tomatoes.
Add all the other ingredients and toss. This will be your sauce.
Let sit at room temperature on the counter for at least 30 minutes, so the flavors come together.
Cook your pasta as per directions. Add the hot pasta to the bowl with the tomatoes and add the cheese at the end.
The greens will wilt and the cheese (if using) will sort of melt.
Serve warm or at room temperature.