• Fast

Ingredients

1. 4 medium tomatoes, finely chopped
2. 5 tablespoons extra-virgin olive oil
3. 1 tablespoon red wine vinegar
4. 2 teaspoons balsamic vinegar
5. 2 tablespoons finely chopped oregano
6. Finely grated zest of 1 lemon
7. 2 medium bunches of arugula, large stems discarded (4 packed cups)
8. 2 large shallots, thinly sliced
9. Salt
10. 3/4 pound angel-hair pasta
11. 1/4 cup freshly grated Pecorino cheese, plus more for serving
12. Freshly ground pepper

Directions

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.