Linguine With Fried Feta, Arugula And Cherry Tomatoes - cooking recipe

Ingredients

1 None egg
1/2 cup breadcrumbs
1 1/3 cup feta cheese, cut into 20 cubes
1 cup oil
3 1/2 cups arugula
6 cups button mushrooms, halved if large
3 1/2 cups cherry tomatoes
14 oz linguine
2 tbsp brown sugar
4 tbsp balsamic vinegar

Preparation

In a bowl, beat the egg and season with black pepper. Place the breadcrumbs in a second bowl. Roll the feta in the egg, then the breadcrumbs.
Heat 6 tbsp oil in a large skillet or frying pan. Add the arugula and deep fry for 30 seconds. Lift out with a slotted spoon and drain on kitchen towels. Clean the pan and heat 4 tbsp oil in it. Fry the feta until crispy all over, then remove and drain on paper towels.
Clean the pan again and heat 3 tbsp oil. Saute the mushrooms over a high heat, turning, until browned. Remove from the pan. Add 2 tbsp oil to the pan and fry the tomatoes for 3 mins, turning. Meanwhile, cook the pasta in boiling salted water according to the pack instructions. Drain, reserving the water.
Add the mushrooms and sugar to the tomatoes and cook until just caramelized. Season with salt and black pepper. Add the vinegar and 2/3 cup of the pasta water. Simmer for 1 min.
Toss together the pasta, tomatoes and feta. Divide between 4 serving plates and sprinkle over the arugula.