From the Vault : Pasta Con Arugula

If you only try one new thing - try this.

Not unlike a warm pasta salad, this is served at room temperature since once the hot pasta combines with the uncooked ingredients, it instantly cools. 
It really is refreshing and light. 
Perfect for summertime.

Pasta Con Arugula 
Ingredients:
500 grams of orrechiette {a short hollow pasta is also good!}
5-6 plum tomatoes
4-5 cloves of finely chopped garlic
300 grams of baby arugula {regular arugula is fine}
250 grams of roughly chopped/largely grated pecorino cheese 
Good quality olive oil

Directions:
In a large bowl, combine chopped tomatoes, garlic and baby arugula. {if using regular arugula, wash well and chop roughly}
Cook pasta according to instructions and drain.
Add cooked pasta to vegetable mixture and cover well with olive oil. 
Add pecorino cheese {note: any strong italian cheese can be used including crotonese which is what I used in these photos} and stir gently.
Sprinkly with parmigiano cheese and serve immediately.

This one dish meal is both flavorful and healthy. 
Seriously amazing.
I truly hope you give it a go and that you enjoy it as much as I do.
Buon Appetito!