Harvest Heirloom Tomato Linguine

[Guest guest]

This is so attractive. I served this for a luncheon recently. Everyone raved.

 

Harvest Heirloom Tomato Linguine

 

6 cups diced heirloom tomatoes in assorted colors

3 cups arugula, packed (spring mix works too)

1/2 cup finely chopped shallots or spring onions

1/2 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

12 to 14 ounces linguine or spaghetti pasta

1 1/2 cups coarsely grated parmesan or romano or salted dry ricotta cheese

 

Toss first 5 ingredients in a large bowl until evenly coated. Let stand 30

minutes at room temperature.

Cook linguine in a large pot of boiling salted water until tender but firm to

bite. Drain. Add pasta to tomato mixture; toss.

Mix the grated cheese and season with salt and pepper. Serve warm or at room

temperature. Serves 4.

 

 

 

Be a better friend, newshound, and know-it-all with Mobile. Try it now.

 

 

[Guest guest]

Are you supposed to chop up the arugula, or not?

 

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((¸¸.·´ .·´ -:¦:- Terri

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On Apr 20, 2008, at 2:44 PM, m m wrote:

 

> This is so attractive. I served this for a luncheon recently.

> Everyone raved.

>

> Harvest Heirloom Tomato Linguine

>

> 6 cups diced heirloom tomatoes in assorted colors

> 3 cups arugula, packed (spring mix works too)

> 1/2 cup finely chopped shallots or spring onions

> 1/2 cup extra-virgin olive oil

> 2 tablespoons balsamic vinegar

> 12 to 14 ounces linguine or spaghetti pasta

> 1 1/2 cups coarsely grated parmesan or romano or salted dry ricotta

> cheese

>

> Toss first 5 ingredients in a large bowl until evenly coated. Let

> stand 30 minutes at room temperature.

> Cook linguine in a large pot of boiling salted water until tender

> but firm to bite. Drain. Add pasta to tomato mixture; toss.

> Mix the grated cheese and season with salt and pepper. Serve warm

> or at room temperature. Serves 4.

>

>

> Be a better friend, newshound, and know-it-all with Mobile.

> Try it now.

>

>