Ribbon Noodles With Arugula Tomato And Cheese
|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|
Buy commercially prepared thin ribbon noodles if you prefer.
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.
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 mg10.8%
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