Cavatelli With Arugula & Ricotta Salata |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Fine Cooking. Recipe originally by Lidia Bastianich, the matriarch of fine Italian home cooking. Ingredients:
5 tablespoons extra virgin olive oil |
3/4 cup chopped imported black olives (such as gaeta or kalamata) |
1 tablespoon fresh lemon juice, more to taste |
3 large garlic cloves, finely chopped |
4 1/2 teaspoons fresh thyme |
fresh ground black pepper |
1/4 teaspoon cayenne, more to taste |
1 lb cavatelli |
1 bunch arugula, rinsed, dried well, and coarsely chopped (about 8 oz.) |
1 cup grated ricotta cheese (about 7 oz.) or 1 cup feta (about 7 oz.) |
Directions:
1. In a small bowl, whisk together the olive oil, olives, lemon juice, garlic, thyme, black pepper, and cayenne and set aside.
2. Bring a large pot of well-salted water to a boil and cook the cavatelli until al dente.
3. Drain it well and return it to the pan.
4. Add the arugula and the olive-oil mixture, folding gently until the ingredients are combined.
5. Let sit until the arugula has wilted, about 3 minute.
6. Sprinkle with the ricotta salata just before serving.
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