Spaghetti with Arugula, Tomato & Ricotta Salata

The sharp sheep’s milk flavor of ricotto salata in this spaghetti recipe by Tony Mantuano in Fine Cooking Italian is unbeatable with arugula. Grate it slowly on a grater with large holes to get long strands of cheese.

Spaghetti with Arugula, Tomato & Ricotta Salata
Serves 4-6

1 lb. dried spaghetti
½ cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
2 tsp. dried oregano
3 beefsteak tomatoes, cut into 8 to 10 wedges each
6 oz. arugula (about 7 cups, loosely packed), washed and tough stems removed
5 oz. grated-ricotta salata

Cook the spaghetti in plenty of salted boiling water until al dente. Drain well, but don’t rinse. While it’s still hot, put the pasta in a large bowl and toss it with the oil, salt and pepper, oregano and tomatoes. Gently toss in the arugula. Divide among bowls, top with the grated ricotta salata and serve immediately.

Fine Cooking Italian: 200 Recipes for Authentic Italian Food by the editors and contributors of Fine Cooking, The Taunton Press, 2012