Angel-Hair Pasta with Shallots and Pecorino



  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
  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.