This is such a nice way to use ripe tomatoes and fresh Summer greens. It's easy
and simple and delicious. If you can find heirloom tomatoes in the market, use the different colored tomatoes. It makes for a beautiful dish.
Of course the better the ingredients, the better the pasta will be. So try to get the ripest and freshest vegetables you can find.
The nice thing about this pasta is that it doesn't have to be served hot. It is wonderful served warm or even at room temperature.
Recipe By : Sitara
Serving Size : 5 Preparation Time :1:00
Categories : Italian Luncheon
Main Dishes Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ripe tomatoes, assorted colors
1 quart arugula leaves, spinach & broccoli rabe -- chopped
1/2 cup green onion -- minced
1 large clove garlic -- minced
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
salt and fresh ground pepper
1 pound linguine
1 pint romano cheese -- grated
Use vine ripened tomatoes, or cherry tomatoes of all kinds. Cut cherry tomatoes in half and regular tomatoes into small chunks. Place in large bowl. Chop green onion and garlic very fine, add to tomatoes. Wash and chop greens. ( I used 1 cup of arugula, 4 cups broccoli rabe leaves, 4 cups stemless fresh spinach leaves but you can use any combination of fresh greens you especially like). Add greens to tomato mixture. Stir in olive oil balsamic vinegar and salt and pepper to taste. Let this mixture sit and marinate for at least one to two hours.
Just before serving, cook pasta till just barely chewy, drain and add tomato mixture. Toss well. Stir in romano cheese. Serve warm or at room temperature.
Grilled chicken or grilled italian sausages make a perfect accompaniment. And of course don't forget the garlic toast or good crusty bread.