Arugula and Tomato Warm Pasta Salad

L'Aquila-Memories

I didn’t realize I have lapsed with my blog. It’s been a busy summer and soon giving birth to another project! I will announce on October 1st!!

In this dish, I prepared Orecchiette, a short pasta shaped like a round disk that is slightly hollow in the middle. You can also use your own favorite short pasta—there are always lots to choose from!

Not only is this a delicious dish, but it also takes just 10 minutes to prepare. How’s that for a quick and tasty lunch or dinner?

  • Pasta Sauce
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, sliced
  • 1 teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • 1 teaspoon red chili flakes (optional)
  • 4 fillets of anchovies (optional)
  • 1 cup pasta water (reserve)
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 2 cups of cherry tomatoes (1 cup yellow, 1 cup red)
  • 5 cups of Arugula

Heat a large sauté pan over medium and add the oil, garlic, and anchovies. Add salt and red chili flakes. Cook for about 3 minutes.

Using a large pot, cook the pasta according to the package instructions until it is al dente. Drain and toss in the large sauté pan. Add the reserved pasta water and toss the grated cheese and cherry tomatoes, and stir.

Pour the pasta in a large pasta bowl and garnish with theArugula.

a presto,

Maria

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