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Recipe: Fresh Arugula, Tomato and Mozzarella Pasta

Main Dishes - Pasta, Sauces
FRESH ARUGULA, TOMATO AND MOZZARELLA PASTA

3 1/2 cups penne or conchiglie pasta (just under one package)
6 ripe tomatoes, peeled, seeded and diced (about 2 cups)
2 packages (5 oz each) mozzarella, drained and diced in 1/2-inch cubes
2 large handfuls arugula (about 5 oz.), torn in thirds, about 2-inches long (alternatively you can use 2 cups shredded fresh basil leaves)
6 TABLESPOONS extra virgin olive oil
salt and freshly ground black pepper to taste

Cook the pasta according to package directions.

While the pasta is cooking, put the tomatoes, arugula, mozzarella, olive oil and salt and pepper in a large bowl and mix well. Some cooks put the tomatoes to marinate a few hours earlier.

When the pasta is cooked, drain well and turn into the bowl with the other ingredients.

Toss well and serve

Servings: 4
MsgID: 0076503
Shared by: Gladys/PR
Board: Cooking Club at Recipelink.com
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