In 15 minutes you can prepare this exquisite dish originated in Puglia with the classic orecchiette and the aromatic arugula.
|Orecchiette with Arugula|
All photos - Copyright - ©2012- La Casa e Il Giardino
1 lb. orecchiette
1 lb. arugula
1/2 cup pignoli (pine nut)
1/2 lb. cherry tomatoes
1 clove of garlic, minced
1/2 cup extra-virgin olive oil
Salt and Pepper
Clean and wash the arugula.
Wash and cut in half the cherry tomatoes.
Toast the pignoli in the oven.
Cook the orecchiette in salted water.
In a pan, add the oil and brown garlic.
Add the arugula (except for 1/2 cup), cherry tomatoes and cook over a medium-high flame for few minutes.
Add salt, pepper and toasted pignoli. Drain the orecchiette and mix with the prepared sauce.
Add a little oil, remaining arugula and mix well.