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| Penne With Raw Tomato Sauce July, 2000 Serves 6 / This is a great summer dish, when tomatoes and basil are at their ripest. Prep Time: 20 minutes Cooking Time: 10 minutes 1 pound fresh Italian plum tomatoes 3 ounces Parmigiano-Reggiano cheese 3 ounces arugula 3 tablespoons extra-virgin olive oil 1 teaspoon minced garlic 16 leaves fresh basil, torn 1 teaspoon salt 1 tablespoon aged balsamic vinegar 1 pound penne pasta Freshly ground black pepper 1. Bring 2 gallons of salted water to a boil for the pasta. Cut the tomatoes into 1/2-inch pieces and place them in a large pasta serving bowl. With a vegetable peeler, shave thick slices of cheese into the bowl; grate the cheese that is too small to shave. 2. Wash and stem arugula leaves. Dry and tear into small pieces. Add to the bowl with remaining ingredients, except the pasta. Toss well. 3. Cook pasta until al dente. Drain and immediately toss pasta with the sauce until well coated. Serve in individual pasta bowls and sprinkle with extra Parmigiano-Reggiano cheese and freshly ground pepper. Calories 412,Fat 12,Perfat 26,Cholesterol 10,Carbo 61,Protein 16,Fiber N/A,Sodium N/A |