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Spaghetti with Marinated Tomatoes, Arugula, and Ricotta Salata
- 1½ pounds ripe slicing tomatoes, peeled and seeded, then thinly sliced
- 1/3 cup extra virgin olive oil
- 2 cloves garlic, minced
- 2 Calabrian chiles (see Notes), minced, or a pinch of hot pepper flakes
- 1 pound spaghetti
- 1/3 pound baby arugula
- ¼ pound ricotta salata cheese, coarsely grated
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 472kcal (24%)|
|Total Fat 18g (27%)|
|Saturated Fat 5g (24%)|
|Cholesterol 17mg (6%)|
|Total Carbohydrate 65g|
|Dietary Fiber 4g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|