Orecchiette Alla Rucola



Arugula (Rucola)



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

Ingredients

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.

SUSTAINABLE EATING: Means Reducing Food Waste

I personally hate waste and one of the ways I reduce food waste is to use up my leftovers. It’s an important part of sustainable food recycling.

Fresh Picked Arugula

Here is one of my very simple, leftover creation.




Arugula and Chicken

Took leftover chicken breast, combined with arugula and few strips of charred peppers, drizzled with extra-virgin olive oil, wine vinegar, salt and pepper.

Images: ©2010 - La Casa e Il Giardino - picasaweb

ARUGULA SALAD FROM OUR GARDEN - Insalata di Arugula dal Nostro Orto

As you can see from the photo, my husband picked a lot of arugula so that it wouldn't go to waste.   As I understand it, if the arugula is not picked on a regular basis, it flowers and  creates seeds. Incidentally, if arugula is allowed to flower, the seeds are picked and saved to be used again.   So he picked it all and reseeded again for another crop.   Do you know that arugula survives under snow?  Actually in November and December arugula is at its best.  I went ahead and removed all the tiny leaves and discarded the rest.  Tonight I made a delicious arugula salad. 

Ingredients:  Arugula, sliced cucumbers (also from the garden), red onion, hard boiled egg, extra virgin olive oil, 2 tbs. fresh lemon juice, salt and crushed black pepper.

Pronto a mangiare!