SHELLS WITH TOMATOES
Source of Recipe
Aunt Saunny
16 ounces pasta shells
16 ounces cherry tomatoes
3 ounces arugula leaves
3 tablespoons olive oil
Salt and ground black pepper to taste
Cook pasta in plenty of boiling salted water until al dente. Drain well.Halve the tomatoes. Trim, wash the arugula leaves. Heat the oil in a large saucepan,
add the tomatoes and cook for barely one minute. The tomatoes should only heat through and not disintegrate. Add the pasta, then the arugula. Carefully stir to
mix and heat through. Season well with salt and ground pepper. Serve immediately with plenty of Parmesan cheese shavings.
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