Spaghetti with Marinated Tomatoes, Arugula and Ricotta Salata
A salad of marinated tomatoes and arugula makes a fast pasta sauce that appeals to appetites diminished by heat. I don’t even warm the pasta bowls. From Four Seasons Pasta by Janet Fletcher (Chronicle Books)
- 1-1/2 pounds ripe slicing tomatoes, peeled, cored, halved, seeded and thinly sliced
- 1/3 cup extra virgin olive oil
- 2 cloves garlic, minced
- 2 oil-packed Calabrian chiles, finely minced, or a pinch of hot pepper flakes
- Kosher or sea salt
- 1 pound spaghetti
- 1/3 pound baby arugula
- 1/4 pound ricotta salata cheese, coarsely grated
In a large serving bowl, combine the tomatoes, olive oil, garlic, chiles and salt to taste. You can do this step a couple of hours ahead; keep at room temperature.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente.
Just before the pasta is done, put the arugula in the serving bowl. Drain the pasta and add it to the bowl along with the cheese. Toss until the arugula wilts slightly, then serve immediately.
Serves 4 to 6