Serves 6 :

• 1 pound italian plum tomatoes (455 g)
• 3 onces PARMIGIANO-REGGIANO (85 g)
• 3 onces fresh arugula (85 g)
• 1/3 cup extra-virgin olive oil (80 g)
• 1 teaspoon minced garlic (3 g)
• 16 leaves fresh basil, torn
• 1 teaspoon salt (6 g)
• 1 tablespoon aged balsamic vinegar (15 g)
• 1 pound penne (455 g)

Preparation

1. Bring 2 gallons (7,5 liters) of water to a boil.
2. Drop in tomatoes; then remove after 30-45 seconds.
3. Save water to cook pasta.
4. Peel tomatoes and remove core. Cut tomatoes around their equators squeeze out seeds.
5. Dice tomato flesh into ½“ ( 1.25 cm) pieces and place in a large pasta bowl.
6. With a vegetable peeler make thick shavings of PARMIGIANO-REGGIANO.
7. When the cheese gets too small to shave, grate the rest.
8. Put the grated cheese and ½ the shavings into the bowl along with the tomatoes.
9. Wash and stem arugula leaves. Dry and tear into small pieces.
10. Add to bowl along with remaining ingadients except the pasta. Toss well.
11. Add 2-3 tablespoons salt (12-18 g) to the boiling pasta water. Cook pasta until al dente.
12. Drain and immediately tss pasta with the sauce until well coated.
13. Serve in pasta bowls and shower each with the remaining slivers of PARMIGIANO-REGGIANO.
14. Add freshly ground pepper at the table. Serves 6