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Pasta with Pecorino, Tomatoes and Arugula

Featured by Fore Family Vineyards in the Pinot Noir Wine Club.
Pasta with Pecorino, Tomatoes and Arugula


A simple dish that tastes anything but simple. Adding the tomatoes, arugula, shallots, balsamic vinegar and topping it with grated cheese creates a perfect and delicious dynamic of flavors. Pair it with a glass of Fore Family Pinot Noir.

Yield: 6
Prep Time: 40 Minutes
Cook Time: 15 Minutes


• 6 cups diced tomatoes in assorted colors (about 2 1/2 pounds)
• 3 cups arugula (packed)
• 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)


Place first 5 ingredients in large bowl; toss to coat. Let stand at room temperature 30 minutes.

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.

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