Ingredients
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2 cups tomatoes, seeded and chopped (2 large)
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2 cups arugula, coarsely chopped
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2 garlic cloves, chopped
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1 teaspoon sea salt
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1/4 cup extra virgin olive oil
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12 ounces penne pasta (strozzapreti if available)
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2 tablespoons balsamic vinegar
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1/2 teaspoon fresh ground pepper
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8 ounces fresh mozzarella cheese, cut into small cubes
Instructions
- Make sauce: In large bowl, stir together tomatoes, arugula, garlic, mozzarella, salt, pepper and oil. Refrigerate 30 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water according to package directions; drain. Toss with sauce. Add vinegar; toss.