This is a kind of wonderful alchemy from Rose Shulman of the NYT. The marinade is cold, the pasta is hot, and the result is startling. We have a friend who makes this almost every night. Hi Beth!
3/4 pound fusille, orecchiette, or other pasta.
One pint of ripe cherry tomatoes
2 small or one large garlic clove, minced fine
1 cup firmly packed arugula
3 or 4 basil leaves
2 tablespoons olive oil
1 teaspoon balsamic vinegar
1 teaspoon Kosher salt
Ground black pepper
Parmesan for grating.
Halve or quarter the tomatoes, chop the arugula, "sliver" or finely chop the basil, mince the garlic, and put in a large bowl with the olive oil, vinegar, salt and pepper. Mix and let marinate for 15 minutes or more. Stir the mixture a few times while it sits.
There is no hurry. When you are ready, cook the pasta and add it to the bowl, mix together and serve with the Parmesan.
Tom David Food Blog: Great vegetarian meals for two hungry people. Every one a winner.
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