Angel Hair Pasta With Shallots and Pecorino |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Food & Wine. Ingredients:
4 medium tomatoes, finely chopped |
5 tablespoons extra virgin olive oil |
1 tablespoon red wine vinegar |
2 teaspoons balsamic vinegar |
2 tablespoons finely chopped oregano |
1 lemon, zest of, finely grated |
2 bunches arugula, large stems discarded (4 packed cups) |
2 large shallots, thinly sliced |
salt |
3/4 lb angel hair pasta |
1/4 cup freshly grated pecorino cheese, plus more |
pecorino cheese, for serving |
fresh ground pepper |
Directions:
1. Bring a large pot of salted water to a boil. In a large serving bowl, combine the tomatoes with 3 tablespoons of the olive oil and the red wine and balsamic vinegars.
2. Stir in the oregano and lemon zest and set the arugula on top.
3. In a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the shallots.
4. Season with salt and cook over moderately high heat, stirring occasionally, until the shallots are browned, 3 to 5 minutes. Remove from the heat.
5. Cook the pasta in the boiling water until al dente. Drain and add to the serving bowl with the shallots and 1/4 cup of Pecorino.
6. Toss and season with salt and pepper. Serve with additional Pecorino.
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