Summer pasta
Pasta and macaroni
Italian cuisine
2 pounds ripe tomatoes, assorted colors 1 quart arugula leaves, spinach & broccoli rabe -- chopped ½ cup green onion -- minced 1 large clove garlic -- minced ½ cup extra virgin olive oil ¼ cup balsamic vinegar salt and fresh ground pepper 1 pound linguine 1 pint romano cheese -- grated
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