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Serve with our Angeline Reserve Pinot Noir
This recipe is one of my favorite ways to make the most of those wonderful early fall heirloom tomatoes. Served either alongside grilled sausages or as a lighter fare main dish.
Serves 4 Ingredients:
� 6 cups diced heirloom tomatoes in assorted colors
� 3 cups arugula (packed)
� 1/2 cup finely chopped shallots or spring onions
� 1/2 cup (preferably first cold-pressed) extra-virgin olive oil
� 2 tablespoons balsamic vinegar
� 12 ounces linguine
� 2 cups coarsely grated Pecorino Romano or salted dry ricotta cheese
Toss first 5 ingredients in a large bowl until evenly coated. Let stand 30 minutes at room temperature.
Cook linguine in a large pot of boiling salted water until tender but firm to bite. Drain. Add pasta to tomato mixture; toss.
Mix the grated cheese and season with salt and pepper. Serve warm or at room temperature.
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