Categories: Pasta

Ingredients

• 3 medium red tomatoes, diced
• 2 medium yellow tomatoes, diced
• 1 tsp kosher salt
• 1 lb. angel hair
• 3 tbsp. olive oil
• 3 medium shallots, chopped
• 3 garlic cloves, chopped
• 14 oz. can crushed tomatoes
• 2 Anaheim chiles, seeds and ribs removed, chopped
• 1/4 cup chopped arugula
• 2 tsp fresh oregano, chopped
• 1 tsp crushed red pepper
• 1/2 tsp black pepper
• Grated Parmesan, for serving

Directions

1. Combine red and yellow tomatoes with salt in a large bowl. Let stand, stirring occasionally, until the tomatoes soften and release their juices, about 40 minutes.

2. Bring a large pot of water to a boil over high heat. Add pasta and cook as directed. Drain and rinse with cold water.

3. Dry the pot and add oil; heat over medium heat. Add shallots and garlic; cook, stirring occasionally, until the shallots soften, 3 to 4 minutes. Add crushed tomatoes and their juice; bring to a simmer. Cook for 5 minutes. Add the pasta, the fresh tomatoes, chiles, arugula, oregano, crushed red pepper and black pepper. Cook, stirring, until hot, about 2 minutes. Serve topped with Parmesan.

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