Sunday, September 28, 2014

Recipe #298: Midsummer's Night Pasta

I absolutely love this.  So fresh.  I had to restrain myself from going back for....fourths.  It should be served room temperature, and is great to bring to parties, like I did.


4 cups very ripe tomatoes, seeded and chopped
Kosher salt
4 cups rinsed and roughly chopped arugula
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 tablespoon fresh thyme leaves
2 medium-size garlic cloves, crushed in a garlic press or minced
1 teaspoon red pepper flakes
1/4 cup olive oil
1 pound penne
1/2 cup Parmesan cheese and more for serving


Place the chopped tomatoes in a colander in the sink and toss them with 1 tablespoon of salt.  Let the tomatoes drain until the liquid draws out of them, about an hour.

Place the arugula, oregano, basil, thyme, garlic, pepper, and oil in a large bowl and mix well.

Cook the pasta according to directions.  Drain well.

After the hour of draining, add the tomatoes to the arugula mixture and mix well.  Add the pasta and mix well.  Add the Parmesan cheese and mix.  Let cool to room temperature before serving.  If this is made ahead and refrigerated, let it come up to room temperature before serving.

1 comment:

  1. Jon and I made this tonight and it was fabulous! It was exactly what I wanted to make for dinner - light pasta with flavor! It's going in our "favorite dinners" rotation!