- 1/4 cup dried tomatoes in oil, rinsed, dried and chopped
- 2 tablespoons chopped red onion
- 3 tablespoons red vinegarsalt
- 2 1/2 cups penne pasta (or other type optional)
- 2 cups arugula1 tablespoon magadnoz, fresh, nasitnen
- 2 tablespoons olive oil, extra virgin
- 2 tsp Dijon mustard1 garlic clove, a small mine in the press
- 1/8 teaspoon dried red pepper
- 1/3 cup grated Provolone cheese (or thinly sliced parmesanground black pepper
Stir together dried tomatoes, onion, 1 teaspoon of vinegar and 1/4 teaspoon of salt and let the country. Put 4 liters of water to boil. Put 1 teaspoon salt and add pasta. Cook pasta until al dente become (ie, slightly harsh, but not dissolved). Ottsededete pasta and rinse with cold water until cool. Drain it well and pour into bowl with vegetables. Add arugula and parsley and stir.Combine remaining 2 tablespoons vinegar, olive oil, mustard, garlic and pepper in small bowl, then add pasta and vegetables. Finally, add the cheese and season with salt and pepper if needed.
