The Cherokee Purple, Aunt Ruby's German Green, and Red Siberian heirloom tomatoes in my garden are practically a memory (thanks in part to the drought conditions in Minnesota and my lack of desire to water any longer on a daily basis). But nothing seems to slow the yield of my lingering Sweet 100 Cherry Tomatoes. They just keep on comin', which is fine by me. If you are still being inundated with cherry tomatoes, you should consider making this pasta dish. The combination of fresh tomatoes, minced garlic, and olive oil create a luscious aroma while the linguine is boiling.
Cherry Tomato, Arugula, and Pecorino Linguine
adapted from a recipe in O, the Oprah Magazine | September 2007
• 2 pints cherry tomatoes, halved
• 3 tablespoons extra-virgin olive oil
• 2 cups fresh baby arugula
• 2 cloves of garlic, minced
• 1 teaspoon kosher salt, or more to taste
• 1/2 teaspoon freshly ground pepper
• 1 pound linguine
• 2 tablespoons unsalted butter, cut into small pieces
• 1/2 cup shaved Pecorino Romano cheese
• 1/3 cup basil, shredded
1. In a large bowl, combine tomatoes, olive oil, arugula, garlic, salt, and pepper. Set aside.
2. Prepare linguine according to package directions. Strain, reserving a bit of cooking water. Transfer pasta to the tomato-arugula mixture and add butter, tossing until arugula is wilted and butter is melted. Add some of the reserved water if the pasta seems too dry. Transfer to a serving platter; garnish with cheese and basil.