Orecchiette with No-Cook Heirloom Tomato Sauce
Cut tomatoes into 1-inch pieces and toss with oil, vinegar, salt and pepper. Cook orecchiette following pkg directions, about 10 minutes. Drain and place in a serving bowl. Stir in arugula until wilted. Add bocconcini and Parmesan. Serve warm or at room temperature.Advertisement
A tablespoon of capers adds a nice briny tang to this pasta.