
HOME | > | PASTA |
FRESH ARUGULA, TOMATO AND MOZZARELLA
Serves 4
Simple and easy to make; depends on fresh tomatoes and arugula/basil.
INGREDIENTS:
- 3 1/2 cups penne or conchiglie (just under one package)
- 6 ripe tomatoes, peeled, seeded and diced - about 2 cups
- 2 (5 oz) packages mozzarella, drained and diced in 1/2 inch cubes
- 2 large handfuls of arugula, about 5 oz., torn in thirds (about 2 inches long) - alternatively you can also use 2 cups of shredded fresh basil leaves
- 6 TABLESPOONS extra virgin olive oil
- salt and freshly ground black pepper to taste

COOK the pasta.
WHILE the pasta is cooking, put the tomatoes, arugula, mozzarella, olive oil and salt and pepper in a large bowl and mix well. Some cooks put the tomatoes to marinate a few hours earlier.
WHEN the pasta is cooked, drain well and turn into the bowl with the other ingredients.
TOSS well and serve.

Copyright © 2000,2012 e-rcps.com, All Rights Reserved
Recipes
Basics
Glossary
FAQ
Cookbooks
Tell a friend

Cooking Classes
Cooking classes in the U.S. and Italy.
Gastronomy Tours
Tour Wine & Olive oil country and other regions.
Links
Links to other sites of related interest.
Sources
Where to buy special ingredients and utensils.
Ask the Chef
If you don't find your recipe.
FAQ
Cookbooks
Tell a friend

Cooking Classes
Cooking classes in the U.S. and Italy.
Gastronomy Tours
Tour Wine & Olive oil country and other regions.
Links
Links to other sites of related interest.
Sources
Where to buy special ingredients and utensils.
Ask the Chef
If you don't find your recipe.