To shave the Pecorino Romano, use a vegetable peeler or a very sharp knife.
Servings: Serves 4
  • 2 pints cherry tomatoes , sliced into halves or quarters
  • 3 tablespoons extra-virgin olive oil
  • 2 cups fresh baby arugula
  • 1 clove garlic , minced
  • 1 teaspoon kosher salt , or more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound linguine
  • 2 tablespoons unsalted butter , cut into small pieces
  • 1/2 cup shaved Pecorino Romano cheese
  • 1/3 cup small loosely packed basil leaves
  • Directions
    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.


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