Rating: 4 stars
6173 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 6173
  • 5 star values: 0
  • 6,173 Ratings
Suvir Saran
Stephanie Lyness
September 2001

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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