Angel-Hair Pasta with Shallots and Pecorino

• 4 medium tomatoes, finely chopped
• 5 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 2 teaspoons balsamic vinegar
• 2 tablespoons finely chopped oregano
• Finely grated zest of 1 lemon
• 2 medium bunches of arugula, large stems discarded (4 packed cups)
• 2 large shallots, thinly sliced
• Salt
• 3/4 pound angel-hair pasta
• 1/4 cup freshly grated Pecorino cheese, plus more for serving
• Freshly ground pepper

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

tomatoes, extravirgin olive oil, red wine vinegar, balsamic vinegar, oregano, lemon, bunches of arugula, shallots, salt, angelhair pasta, freshly grated pecorino cheese, freshly ground pepper

Taken from www.foodandwine.com/recipes/angel-hair-pasta-with-shallots-and-pecorino (may not work)