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For those hot summer days a perfect light entrée that so quick and easy to make.

Tomato & Arugula Pasta

6 cups tomatoes, diced 1/2-inch
2 teaspoons freshly minced garlic
1 1/2 teaspoons salt
1/2 teaspoo ground black pepper
1/3 cup extra virgin olive oil

7 ounces Cavatappi or Orchietti pasta (about 2 cups cooked)

1 cup arugula (or spinach), washed and dried

1 ounce (3 tablespoons) Ricotta salata cheese, crumbled (if not available, use freshly grated Parmesan)

1. Combine tomatoes, garlic, salt, pepper and olive oil. Refrigerate until needed.
2. Re-heat cooked pasta in vegetable stock or water.
3. When hot, drain pasta then immediately toss with 1 cup tomato sauce and arugula. Arugula should be just wilted. Sprinkle with cheese and serve.

Makes 6 servings.

Recipe and photograph provided courtesy of the California Tomato Commission.