Angel Hair Pasta With Shallots and Pecorino

Be the first to review
READY IN: 25mins
Recipe by dicentra

Food & Wine.

Ingredients Nutrition


  1. Bring a large pot of salted water to a boil. In a large serving bowl, combine the tomatoes with 3 tablespoons of the olive oil and the red wine and balsamic vinegars.
  2. Stir in the oregano and lemon zest and set the arugula on top.
  3. In a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the shallots.
  4. Season with salt and cook over moderately high heat, stirring occasionally, until the shallots are browned, 3 to 5 minutes. Remove from the heat.
  5. Cook the pasta in the boiling water until al dente. Drain and add to the serving bowl with the shallots and 1/4 cup of Pecorino.
  6. Toss and season with salt and pepper. Serve with additional Pecorino.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a