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Orecchiette With Cherry Tomatoes and Arugula

5.0(2390)

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.

by Florence Fabricant

Open original recipe

Dinner, Easy, Quick, Pastas, Main Course

Servings

4 servings

Total time

30 min

Calories / serving

532 kcal

Ingredients (8)

serves

Saltsalt
¼ cup extra-virgin olive oilolive-oil
3 cloves garlic, smashedgarlic
1¼ pounds large cherry tomatoes, halvedcherry-tomato
12 ounces dry orecchietteorecchiette
2 cups, packed, arugula
Ground black pepperpepper
½ cup freshly grated pecorinopecorino

Instructions (3 steps)

01Start 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.
02Add 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.
03Drain 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.

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Rich recipe — supports nutrition-aware planning.