This recipe is adapted from a recipe served at Arancio d’Oro in Rome.
Serves 4 to 6
1 pound of pasta, fresh or a good quality dry pasta such as Cipriani Tagliarelle Egg Pasta
4 cups of baby arugula, cleaned and dried, you can substitute fresh basil, watercress, or baby spinach
4 ripe tomatoes, cleaned and coarsely chopped, about 1/2 pound
2 to 4 cloves of garlic, (to taste) thinly sliced
extra-virgin olive oil
sea salt and freshly ground black pepper
a pinch of lemon zest, use a microplane or finely chopped (optional)
Bring a large pot of water to a rolling boil. While you are waiting, shave several ounces of the Parmigiano-Reggiano into a warmed serving bowl (use a vegetable peeler or a sharp knife). Add the arugula, tomatoes, lemon zest, if using, a pinch of salt and about 1/4 cup of extra-virgin olive oil. Toss to blend and let rest while the pasta is cooking.
Add a pinch of sea salt to the boiling water, add the pasta and stir. Cook the pasta until tender but firm, about 2 to 3 minutes for fresh pasta or according to the package directions. Drain the pasta and place in a warm serving dish. Add the tomato mixture to the pasta and mix. Add sea salt and freshly ground black pepper to taste. Serve immediately with some additional shaved Parmigiano-Reggiano.
The same tomato mixture, without the pasta, could also be served as a topping for bruschetta or add a bit of lemon juice or vinegar and serve it as a salad, perhaps with some Buratta.