Angel-Hair Pasta with Shallots and Pecorino

  • Servings: 4

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  • 4 medium tomatoes, finely chopped
  • 5 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons finely chopped oregano
  • Finely grated zest of 1 lemon
  • 2 medium bunches of arugula, large stems discarded (4 packed cups)
  • 2 large shallots, thinly sliced
  • Salt
  • 3/4 pound angel-hair pasta
  • 1/4 cup freshly grated Pecorino cheese, plus more for serving
  • Freshly ground pepper

How to make this recipe

  1. Bring a large pot of salted water to a boil. In a large serving bowl, combine the tomatoes with 3 tablespoons of the olive oil and the red wine and balsamic vinegars. Stir in the oregano and lemon zest and set the arugula on top.

  2. In a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the shallots. Season with salt and cook over moderately high heat, stirring occasionally, until the shallots are browned, 3 to 5 minutes. Remove from the heat.

  3. Cook the pasta in the boiling water until al dente. Drain and add to the serving bowl with the shallots and 1/4 cup of Pecorino. Toss and season with salt and pepper. Serve with additional Pecorino.

Contributed By Published September 2001

474019 recipes/angel-hair-pasta-shallots-and-pecorino 2013-12-06T23:08:29+00:00 Suvir Saran, Stephanie Lyness fall|summer|fast-column|dinner-party|italian|pasta-and-noodles|4|fast|vegetarian|weeknight-dinner|lunch september-2001,suvir saran,stephanie lyness,vegetarian pasta,fast pasta,italian food,pasta with arugula recipes,angel-hair-pasta-shallots-and-pecorino 474019

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