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1
Bring a large pot of cold water to a boil over high heat, then salt it generously.
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2
Add the pasta and cook, stirring occasionally until al dente ?o tender but not mushy.
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3
Drain the pasta in a colander in the sink.
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4
Rinse with cold water, then shake off excess water.
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5
Meanwhile, put the onions in a small bowl of cold water.
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6
Put the tomatoes in a large bowl and season with 1 teaspoon of salt and some pepper.
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7
Chop the oregano with the garlic and the remaining 1/2 teaspoon salt.
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8
Then use the flat side of the knife to mash and smear the mixture to a coarse paste.
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9
Scatter garlic mixture over the tomatoes.
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10
Cut the peppers about the same size as the tomatoes, and add to the salad.
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11
Drain the onions, pat dry, and add to the tomato mixture.
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12
Add the vinegar and olive oil and toss together.
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13
Add the drained pasta and toss well.
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14
(The salad can be prepared up to this point 2 hours ahead and refrigerated.)
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15
Just before serving mix the arugula leaves into the salad, then add the cheese and toss lightly.
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16
Taste the salad and season with salt and pepper, to taste.
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17
Serve.
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18
Cook's Note To Roast Peppers;
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19
A single pepper can be roasted directly on a gas burner.
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20
Lay the pepper directly over a high flame and cook turning as needed until the skin blisters and blackens.
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21
When the pepper is completely charred transfer it to a medium bowl, cover with a plate or lid.
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22
Let cool completely.
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23
To peel the pepper, wrap it in a paper towel and rub off the charred skin.
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24
With an electric stove or for more than 1 pepper: Preheat a broiler.
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25
Cut the peppers in half through the stem.
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26
Remove the seeds.
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27
Lay the peppers cut-side down on a roasting pan.
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28
Set the pan on the upper most rack from the broiler.
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29
Cook until the skin chars, about 5 to 10 minutes.
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30
Rotate the pan, as necessary, so the peppers char evenly.
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31
Cool covered, then peel.
