Servings: Serves 4
In a large bowl, combine tomatoes, olive oil, arugula, garlic, salt, and pepper. Set aside.
Prepare linguine according to package directions. Strain, reserving 1/2 cup cooking water. Transfer pasta to the tomato-arugula mixture; add butter. Toss until arugula is wilted and butter is melted, adding some of the reserved water if the pasta seems too dry. Divide among individual bowls or transfer to a serving platter; garnish with cheese and basil.
From the September 2007 issue of O, The Oprah Magazine
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