Orecchiette and Arugula with Creamy Ricotta Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Fresh ricotta creates an incredibly creamy sauce for this easy pasta dish; try this recipe with any of your other favorite pasta shapes. If the arugula at your market does not look great, substitute fresh basil. Ingredients:
6 quarts water |
2 1/2 teaspoons salt, divided |
1 pound uncooked orecchiette |
1 cup (8 ounces) homemade ricotta cheese |
3/4 cup (3 ounces) grated fresh pecorino romano cheese, divided |
1 tablespoon extravirgin olive oil |
1 teaspoon freshly ground black pepper, divided |
3 cups thinly sliced trimmed arugula |
2 cups chopped plum tomato (about 5 medium) |
Directions:
1. Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; cook 12 minutes or until al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking water.
2. Combine remaining 1/2 teaspoon salt, Homemade Ricotta Cheese, 1/4 cup pecorino, oil, and 1/2 teaspoon pepper in a large bowl, stirring well. Add hot pasta, 1/4 cup reserved cooking water, and arugula; toss well to coat. Add additional cooking water if sauce is too thick. Spoon about 1 1/4 cups pasta mixture onto each of 8 plates. Top each serving with 1/4 cup tomato and 1 tablespoon pecorino. Sprinkle evenly with remaining 1/2 teaspoon pepper. Serve immediately.
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