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The Ingredients:
Serves 4- 1 package penne (1 lb.)
- 1 bunch arugula, stems removed (about 2 large handfuls)
- ½ cup extra virgin olive oil
- 1 cup grated parmesan cheese
- 1 tsp. kosher salt
- ½ tsp. coarsely ground pepper
- 1 pint yellow teardrop tomatoes, cut in half
- parmesan shavings, for garnish
Bring a large pot of salted water to a boil. Meanwhile, set aside about 15 small arugula leaves for garnish and place the remaining arugula in a food processor. Add the olive oil and blend on high for about 1 minute, until it forms a uniform puree. Pour into a large bowl. Add the parmesan, salt and pepper, and stir well to combine. Add the penne to the pot and cook, stirring occasionally, until it's just al dente (see the package for recommended cooking times). Drain, but not too thoroughly—a little extra cooking water will help give the sauce the right consistency. Toss well to coat, add the tomatoes and reserved arugula, and toss again. Top with parmesan shavings and serve immediately.
