|Spaghetti con Salsa|
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**
1/3 cup extra virgin olive oil
2 cloves garlic, minced
1 small shallot, finely minced
A pinch of hot pepper flakes
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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