La Crudailoa

Italian Summer Salad by Sugar Cane Shack with Big Wave Tomatoes ) OC16aired 2005

Serves: 4
Preparation Time: 15 minutes

1 lb. Penne Pasta cooked al dente

1 Bunch Arugula separated from stems and roughly torn

3-4 Roma Tomatoes chopped Or Red Waialua Plantation Sweet Cherry Tomatoes

4-5 Garlic cloves minced

3-4 Tbsp Extra Virgin Olive Oil

Parmesan Cheese

Salt to taste

Cook Penne Pasta following instructions until Al Dente

In a large bowl, combine garlic, tomatoes, and Arugula leaves with the olive oil

When pasta is done, add to the bowl

Toss it all together and top with parmesan cheese

Note, pasta will absorb the olive oil so you may want to add more if you desire

 Salt to taste if needed