Ingredients

2 ripe tomatoes, very finely chopped (about 1 1/2 cups)

1 to 2 cloves garlic, minced

1 tablespoon capers, drained

1 1/2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

salt and freshly ground black pepper

3 cups penne or other tube shaped pasta, cooked until al dente and drained

1 bunch arugula, washed, stemmed and thinly slivered

2 ounces Parmesan cheese

Preparation

  1. Combine tomatoes, garlic, capers, oil, and vinegar in a large serving bowl. Add salt and pepper to taste.

  2. Stir pasta into the tomato mixture. Stir in the arugula. Correct the seasoning, adding salt or vinegar to taste. Serve at once, with shaved Parmesan cheese on top.