Empty Your Fridge with Spaghetti con Salsa

Spaghetti con Salsa

Have you ever plugged the ingredients that you have on hand into the computer to see what recipes it comes up with? In an effort to decrease waste and use up what I have, without making a trip to the grocery store middle of the week, this is one recipe I came across. I had tomatoes, arugula, basil and ricotta salata and a hankering for summer to stick around. A tempting combination of marinated tomatoes, basil and arugula makes a fast uncooked pasta sauce that appeals to me when it's hot outside and my appetite is diminished. Simple, flavourful and on the table in 10 minutes since you have been marinating the tomatoes beforehand.

Thank goodness for all the many greenhouses here on the coast for tasty tomatoes this time of year. Of course you could wait for sun-ripened tomatoes because I know this will be even better in season, but if you are impatient like me, why wait!!

**Spaghetti con Salsa**

1½ pounds ripe slicing tomatoes, peeled and seeded, then thinly sliced
1/3 cup extra virgin olive oil
2 cloves garlic, minced
1 small shallot, finely minced
A pinch of hot pepper flakes
Salt
1 pound spaghetti
1 large handful of baby arugula
1 small handful fresh basil, thinly sliced
1/2 cup ricotta salata cheese, coarsely grated

In a large serving bowl, combine the tomatoes, olive oil, garlic, shallot,  chili flakes, and salt to taste. This step can be done a few hours ahead. Keep at room temperature.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to package directions.

Put the arugula in the serving bowl with the tomato salsa. Drain the pasta and add it to the bowl along with the cheese. Toss until the arugula wilts slightly, then serve immediately. Top with more cheese and basil if desired.

Serves 4 - 6

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