Orecchiette with Cherry Tomatoes and Arugula
Orecchiette are formed by kneading the dough, letting it rest, then breaking off portions to roll by hand into long skinny ropes. These are cut into pieces, formed into rounds and given the classic cup shape between the index finger and thumb, then flipped inside-out to expose the slightly more textured surface that will “grab” the sauce.
Ingredients
- Salt
- ¼cup extra-virgin olive oil
- 3cloves garlic, smashed
- 1¼pounds large cherry tomatoes, halved
- 12ounces dry orecchiette
- 2cups, packed, arugula
- Ground black pepper
- ½cup freshly grated pecorino
Directions
Start bringing a large pot of salted water to a boil. Meanwhile, heat 3 tablespoons oil on medium-low in a large sauté pan. Add garlic and allow to cook 10 minutes, until oil is fragrant but garlic has not browned. Remove garlic (save for another use). When water boils, stir in pasta.
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. Stir a couple of times. Reserve ½ cup of pasta water.
Drain pasta and add to tomatoes, folding both together. Add some pasta water if needed for moistening. Fold in arugula and remaining oil. When arugula has just wilted, season dish with salt and pepper. Serve with a dusting of cheese.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 20 gramsCalories: 532Saturated Fat: 5 gramsUnsaturated Fat: 14 gramsSodium: 628 milligramsSugar: 6 gramsFiber: 5 gramsCarbohydrate: 71 gramsProtein: 18 grams
Source: https://cooking.nytimes.com/recipes/12861-orecchiette-with-cherry-tomatoes-and-arugula