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Ingredients
Recipe yields 8 servings
Make a quick, heart-healthy pasta dinner with a no-cook tomato sauce. Multigrain penne, arugula, and heaps of fresh basil sauce make this a pasta recipe worth repeating.
Recipe yields 8 servings
In a large pot, bring 2 gallons of water to a boil.
In a large serving bowl, add tomatoes. Tear arugula and basil into small pieces. Add to the bowl. Add the olive oil, balsamic vinegar and garlic.
With a vegetable peeler, shave thick slices of cheese and add to serving bowl. Grate the cheese that is too small to shave and reserve for garnish. Toss well.
Cook pasta in the boiling water until al dente. Drain and immediately toss pasta with the tomato mixture until well coated. Serve sprinkled with reserved Parmigiano-Reggiano cheese and black pepper.