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Ribbon Noodles With Arugula Tomato And Cheese Recipe
|Fresh taglierini||1⁄2 Pound|
|Firm ripe tomatoes||2 Medium|
|Garlic clove||1 Small|
|Grated pecorino romano cheese||1⁄4 Cup (4 tbs)|
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Black pepper||To Taste|
Serving size: Complete recipe
Calories 1932 Calories from Fat 1175
% Daily Value*
Total Fat 127 g196%
Saturated Fat 13.2 g66.2%
Trans Fat 0 g
Cholesterol 32.4 mg
Sodium 1187.7 mg49.5%
Total Carbohydrates 180 g59.9%
Dietary Fiber 29.1 g116.4%
Sugars 8.8 g
Protein 44 g88.5%
Vitamin A 94.9% Vitamin C 82.6%
Calcium 62.1% Iron 37.1%
*Based on a 2000 Calorie diet
Heat plenty of salted water in a large saucepan in which to cook the pasta.
Make the sauce: weigh the 1/4 lb arugula after removing the stalks, wash well, and dry in a salad spinner.
Pour boiling water onto the tomatoes in a bowl, wait 10 seconds, then drain and fill the bowl with cold water; drain again and peel, remove the seeds and any hard stalk sections, and chop the flesh coarsely.
Place the arugula leaves in the food processor with the garlic (use half a small skinned clove) and grated cheese; process just enough to chop finely, not to turn into a paste.
Turn into a mixing bowl, stir in the oil and the drained, chopped tomatoes.
Add a little salt and plenty of freshly ground pepper.
Add the pasta to the boiling salted water, stir then leave to cook for 3 minutes if fresh noodles are used; packaged pasta will take longer.
Drain when just tender, reserving 1/2 cup of the liquid.
Return the pasta to the saucepan, sprinkle with some of the reserved hot water so that it is very moist, and then stir in the sauce.