orecchiette with cherry tomatoes and arugula has a great depth of flavor from the garlic scented olive oil and the peppery arugula
Ingredients
- salt & pepper
- ¼ cup extra-virgin olive oil
- 3 cloves garlic smashed
- 1¼ pounds large cherry tomatoes halved
- 12 ounces dry orecchiette
- 2 cups packed, arugula
- ½ cup freshly grated pecorino
Instructions
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start bringing a large pot of salted water to a boil.
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meanwhile, heat 3 tablespoons oil on medium-low in a large sauté pan.
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add garlic and allow to cook 10 minutes, until oil is fragrant but garlic has not browned.
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remove garlic (save for another use).
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when water boils, stir in pasta.
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add tomatoes to oil in sauté pan, increase heat to medium-high and, when tomatoes start to shrivel and collapse, reduce heat to low and cook until softened but not shapeless, about 5 minutes.
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stir a couple of times.
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reserve ½ cup of pasta water.
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drain pasta and add to tomatoes, folding both together.
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add some pasta water if needed for moistening.
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fold in arugula and remaining oil.
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when arugula has just wilted, season dish with salt and pepper.
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serve with a dusting of cheese.
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or serve in about 30 minutes, just warm.
i used these items to make this dish:
12 INCH PAN
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