Fresh Linguine Pasta & Heirloom Tomato Sauce with Arugula & Marinated Mozzarella Salad

Fresh Linguine Pasta & Heirloom Tomato Sauce

with Arugula & Marinated Mozzarella Salad

Group Created with Sketch. 30 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 695 Cals/serving

Warm summer nights seem to invite the fresh, vibrant flavors of Italian cooking. This recipe uses the best of the season’s harvest—including gorgeous heirloom tomatoes—to create a simple and satisfying pasta dish. We’re tossing fresh linguine in a homemade tomato sauce, bursting with the herbaceous flavor of basil. To complement our pasta, we’re serving peppery, lemon-dressed arugula with thick slices of creamy mozzarella cheese, marinated in a flavorful oregano-garlic dressing.

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and finely chop the garlic. Quarter and deseed the lemon. Halve the mozzarella cheese, then cut each half into ¼-inch-thick pieces. Core and medium dice the tomatoes; place in a bowl and season with salt. Pick the basil leaves off the stems; discard the stems.

Make the dressing & marinate the mozzarella:
2 Make the dressing & marinate the mozzarella:

In a medium bowl, combine the dried oregano, half the garlic and the juice of 2 lemon wedges. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste. Transfer the mozzarella cheese to a serving dish; season with salt and pepper. Reserving 1 tablespoon of dressing, drizzle the mozzarella cheese with as much of the dressing as you’d like. Set aside to marinate for at least 10 minutes.

Make the sauce:
3 Make the sauce:

While the mozzarella marinates, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the tomato paste; cook, stirring frequently, 30 seconds to 1 minute, or until dark red. Add the tomatoes and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until the tomatoes have softened and the mixture is thickened and saucy. Remove from heat; season with salt and pepper to taste.

Cook the pasta:
4 Cook the pasta:

Once the sauce has cooked for 4 to 5 minutes, using your hands, carefully separate the strands of the pasta; add to the pot of boiling water. Cook 2 to 3 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

Finish the pasta:
5 Finish the pasta:

Add the sauce, butter and half the reserved pasta cooking water to the pot of cooked pasta; season with salt and pepper. Cook on medium, stirring vigorously, 1 to 2 minutes, or until thoroughly combined and heated through. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and stir in half the basil (tearing just before adding). Season with salt and pepper to taste.

Dress the arugula & serve your dish:
6 Dress the arugula & serve your dish:

Just before serving, in a large bowl, combine the arugula, reserved dressing and the juice of the remaining lemon wedges; season with salt and pepper. Drizzle with olive oil and toss to coat; season with salt and pepper to taste. Transfer the dressed arugula to the serving dish of marinated mozzarella. Divide the finished pasta between 4 dishes. Garnish with the Parmesan cheese and remaining basil. Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and finely chop the garlic. Quarter and deseed the lemon. Halve the mozzarella cheese, then cut each half into ¼-inch-thick pieces. Core and medium dice the tomatoes; place in a bowl and season with salt. Pick the basil leaves off the stems; discard the stems.

2 Make the dressing & marinate the mozzarella:

In a medium bowl, combine the dried oregano, half the garlic and the juice of 2 lemon wedges. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste. Transfer the mozzarella cheese to a serving dish; season with salt and pepper. Reserving 1 tablespoon of dressing, drizzle the mozzarella cheese with as much of the dressing as you’d like. Set aside to marinate for at least 10 minutes.

Make the dressing & marinate the mozzarella:
Make the sauce:
3 Make the sauce:

While the mozzarella marinates, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the tomato paste; cook, stirring frequently, 30 seconds to 1 minute, or until dark red. Add the tomatoes and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until the tomatoes have softened and the mixture is thickened and saucy. Remove from heat; season with salt and pepper to taste.

4 Cook the pasta:

Once the sauce has cooked for 4 to 5 minutes, using your hands, carefully separate the strands of the pasta; add to the pot of boiling water. Cook 2 to 3 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

Finish the pasta:
5 Finish the pasta:

Add the sauce, butter and half the reserved pasta cooking water to the pot of cooked pasta; season with salt and pepper. Cook on medium, stirring vigorously, 1 to 2 minutes, or until thoroughly combined and heated through. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and stir in half the basil (tearing just before adding). Season with salt and pepper to taste.

6 Dress the arugula & serve your dish:

Just before serving, in a large bowl, combine the arugula, reserved dressing and the juice of the remaining lemon wedges; season with salt and pepper. Drizzle with olive oil and toss to coat; season with salt and pepper to taste. Transfer the dressed arugula to the serving dish of marinated mozzarella. Divide the finished pasta between 4 dishes. Garnish with the Parmesan cheese and remaining basil. Enjoy!