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Ingredients
- 2 pounds ripe tomatoes, assorted colors
- 1 quart arugula leaves, spinach & broccoli rabe -- chopped
- 1/2 cup green onion -- minced
- 1 large clove garlic -- minced
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- salt and fresh ground pepper
- 1 pound linguine
- 1 pint romano cheese -- grated
Preparation
Step 1
Use vine ripened tomatoes, or cherry tomatoes of all kinds. Cut cherry tomatoes in half and regular tomatoes into small chunks. Place in large bowl. Chop green onion and garlic very fine, add to tomatoes. Wash and chop greens. ( I used 1 cup of arugula, 4 cups broccoli rabe leaves, 4 cups stemless fresh spinach leaves but you can use any combination of fresh greens you especially like). Add greens to tomato mixture. Stir in olive oil balsamic vinegar and salt and pepper to taste. Let this mixture sit and marinate for at least one to two hours.
Just before serving, cook pasta till just barely chewy, drain and add tomato mixture. Toss well. Stir in romano cheese. Serve warm or at room temperature.
Grilled chicken or grilled italian sausages make a perfect accompaniment. And of course don't forget the garlic toast or good crusty bread.