Provider Farm

From our fields, for your family

Pasta with Fresh Tomatoes and Wilted Greens

  • 6 c. chopped tomatoes
  • 1 c. cured pitted Kalamata olives
  • 1/3 c. basil leaves, cut into strips
  • 1/3 c. olive oil
  • 2-4 garlic cloves, minced
  • salt and freshly ground pepper
  • 6 ounces arugula, roughly chopped
  • 1 lb. penne rotini, shells or penne
  • freshly grate Parmesan

Combine tomatoes, olive, basil, oil, garlic and salt and pepper n a large bowl. Cover and let sit for at least for 4 hours.
Place a colander in the sink and put the arugula in it. Prepare the pasta and drain in the colander with arugula (pour it over the arugula so the hot water fro the pasta wilts the arugula).
Add the pasta and arugula to the tomato mixture and toss. Serve it with Parmesan to top it.

Serving Up the Harvest by Andrea Chesman