August 22, 2008

A Gutsy Cherry Tomato, Garlic, Arugula and Feta Cheese Pasta Sauce Recipe

We're practically drowning in tomatoes.

There are currently two big bowls that need eating/canning/whatever. Two big bowls. Which isn't bad actually, the other day there were four.

One big bowl with ripe red, giant black and zebra striped green tomatoes and a smaller bowl with normal sized cherry, little yellow teardrop and tiny cherry tomatoes.



Trying to incorporate them into almost every meal without inciting boredom has been the challenge.
I never want to hear the words, "not tomatoes, again?" This winter we'll be longing for the taste of sweet, vine ripened tomatoes, so we must gather ye rosebuds...

Good ol' reliable epicurious.com aimed to please when it popped up with this fabulous recipe;
Pasta mixed with juicy, bursting cherry tomatoes cooked with garlic and spring onions, mixed with peppery arugula and scattered with a generous amount of crumbled feta cheese. We didn't have campanelle or fusilli, but I'm not that fussy when it comes to matching pasta and sauce. (actually I do think that there are a few pasta sauces that must be matched with the appropriate pasta shape, but this wasn't one of them). I used penne and it was just fine.

Come to think of it, I don't think I've ever seen campanelle here anyway.



This was one great dish! It deserves to be made a couple more times before tomato season finally ends.


Campanelle with Tomatoes and Feta
from Bon Appétit magazine

8 ounces campanelle (trumpet-shaped pasta) or fusilli (spiral-shaped pasta)
6 tablespoons extra-virgin olive oil, divided
6 green onions, chopped (about 1 cup)
3 large garlic cloves, minced
1 pint whole cherry tomatoes
1 pint whole grape tomatoes
5 cups (loosely packed) arugula
1 1/2 cups crumbled feta cheese (about 7 ounces)

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, heat 3 tablespoons olive oil in heavy large skillet over high heat. Add green onions, garlic, and all tomatoes; sauté until tomatoes begin to soften and collapse, about 7 minutes. Sprinkle with salt and pepper.
Drain pasta. Return to pot. Add tomato mixture, arugula, and remaining 3 tablespoons olive oil; toss until arugula begins to wilt. Season to taste with salt and pepper. Transfer pasta to plates. Sprinkle with feta cheese and serve.
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