Angry Sicilian Pasta

Angry Sicilian Pasta

1/3 cup MOOC Extra Virgin Olive Oil                   2 large ripe tomatoes, chopped
1/2 cup shredded fresh basil                               1/4 cup capers, rinsed and patted dry
1/4 cup chopped fresh arugula                            2 TBSP fresh oregano, chopped
1 garlic clove, grated or minced                           1/4 TSP crushed red pepper flakes
1lb Bow Tie Pasta                                                MOOC Sea Salt, to taste
1/2 cup grated Pecorino Romano cheese

 

In a large bowl toss together the tomatoes, basil, capers, oregano, garlic and Extra Virgin Olive Oil. Season to taste with sea salt. Sauce can be made up to 1 hour ahead of time. Cover and let stand at room temperature.
Cook the pasta in a large pot of salted, boiling water until al dente. Drain the pasta, reserving some cooking water.
Add the pasta to the bowl, add a little reserved cooking water, and toss well.
Add grated cheese, toss again. Serve hot or warm.
Serves 6