Penne With Raw Tomato Sauce

• 1 lb Italian plum tomato
• 3 ounces real parmesan cheese
• 3 ounces fresh arugula
• 13 cup extra-vergin olive oil
• 1 teaspoon minced garlic
• 16 leaves fresh basil, torn
• 1 teaspoon salt
• 1 tablespoon aged balsamic vinegar
• 1 lb penne

1. Bring 2 gallons of water to a boil.
2. Drop in tomatoes; then remove after 30-45 seconds.
3. Save the water to cook the pasta.
4. Peel the tomatoes and remove the cores.
5. Then cut them around their equators and squeeze out the seeds.
6. Dice tomato flesh into 1/2 inch pieces and place in a large pasta bowl.
7. With a veggie peeler, make thick shavings of parmesan, grating the rest when it gets too hard to shave.When finished, place the grated cheese and 1/2 the shavings into to bowl with the tomatoes.
8. Wash and remove the stems from the arugula leaves.
9. Dry and tear the leaves into small pieces.
10. Add to the bowl along with the rest of the ingredients ( olive oil, garlic, basil, salt, balsamic vinegar ) minus the pasta.Toss well.
11. Add 2-3 tablespoons of salt to the boiling pasta water Cook the pasta according to the box's instructions for al dente.
12. Drain and immediately toss with the sauce until well coated.
13. Serve in the pasta bowl with the remaining parmesan shavings as a garnish.
14. Season with pepper to taste.
15. Enjoy!

italian plum tomato, parmesan cheese, arugula, extravergin olive oil, garlic, basil, salt, aged balsamic vinegar, penne

Taken from www.food.com/recipe/penne-with-raw-tomato-sauce-446551 (may not work)