Linguine with Tomato and Basil with Arugula prosciutto Baguette
Whole Wheat Linguine
4 fresh tomatoes, chopped
fresh basil, coarsely chopped
Parmigiano-Reggiano, freshly grated
kosher salt and fresh cracked pepper
whole wheat baguette
1/4 cup part-skim ricotta
handful of arugula
fresh cracked pepper
Boil pasta. Meanwhile, place onions and butter in a skillet and cook for 5 minutes. Add tomatoes. Cook 5 minutes. Sprinkle with salt and pepper. Cook until tomato juice disappears. Add cooked pasta and 1/4 cup pasta water. Mix. Add basil and stir. Serve immediately with freshly grated cheese.
Slice baguette in half. Remove the inside of the bread and spread with ricotta. Top with arugula, proscuitto, and pepper. Cook bread at 350 degrees for about 5 minutes or until lightly toasted/crunchy.