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