Spaghetti con Salsa Rapida – Spaghetti with Marinated Tomatoes, Arugula and Ricotta Salata Recipe
SPAGHETTI WITH MARINATED TOMATOES, ARUGULA, AND RICOTTA SALATA
A salad of marinated tomatoes and arugula makes a fast pasta sauce that appeals
to appetites diminished by heat. I don’t even warm the pasta bowls.
Serves 4 to 6
1½ pounds ripe slicing tomatoes, peeled and seeded, then thinly sliced
¹/3 cup extra-virgin olive oil
2 cloves garlic, minced
2 Calabrian chiles, minced, or a pinch of hot pepper flakes
Salt
1 pound spaghetti
¹/3 pound baby arugula
¼ pound ricotta salata cheese, coarsely grated
Preparation instructions:
In a large serving bowl, combine the tomatoes, olive oil, garlic, chiles, and salt to taste. You can do this step a couple of 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.
Just before the pasta is done, put the arugula in the serving bowl. Drain the pasta and add it to the bowl along with the cheese. Toss until the arugula wilts slightly, then serve immediately.
Recipe from the “Four Seasons Pasta: A Year of Inspired Recipes in the Italian Tradition” cookbook.