Orecchiette with Cherry Tomatoes and Arugula
Tasty and simple pasta dish using Orecchiette pasta which has a round cup like shape. Perfect for holding on to sauces
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4
- Category: Dinner
- Cuisine: Italian
1/4 cup olive oil
3 cloves of garlic smashed
1 1/4 pounds large cherry tomatoes
12 ounces dry orecchiette
2 cups of packed arugula
ground black pepper
1/2 cup freshly grated percorino
Heat large pot of salted water bringing to a boil
Heat 3 tablespoons of olive oil in saute pan over med heat
Add garlic allow to cook until fragrant but not browned
Remove garlic from pan and use another time
Once water boils add pasta
Add tomatoes to saute pan and increase heat to medium-high and, when tomatoes start to shrivel and collaspe, reduce heat to low and cook until softened but not shapeless, about 5 minutes.
Stir a few times.
Set aside 1/2 cup of pasta water and then drain pasta and fold into tomatoes.
Add some of the pasta water if needed for mositure
Fold in arugula and remaining olive oil.
When arugula has just wilted season with salt and pepper
Serve with a dusting of cheese.
Loved this dish because it was so simple to make and had a lot of flavor.
I doubled the amount of arugula used, kale, or spinach work work as well.
Can add a protein if desired, Cook protein ahead of time and add to dish before serving
- Serving Size: 1 /1/2 cups
- Calories: 341
Keywords: Arugula, pasta, orecchiette, cherry tomatoes, heart healthy, vegan, veggies,