A fresh Southern Italian-style pasta combining orecchiette with sweet tomato sauce, peppery arugula, garlic, and salty ricotta salata. The arugula wilts gently into the hot pasta, giving the dish a fresh and distinctive flavor.
Ingredients — Serves 4
- 400g orecchiette pasta
- 500g ripe cherry tomatoes, halved
- 100g fresh arugula (rocket)
- 80g ricotta salata, finely grated or crumbled
- 3 tbsp extra virgin olive oil
- 2 garlic cloves, lightly crushed
- 8–10 fresh basil leaves
- ½ tsp chili flakes, optional
- Salt, to taste
- Freshly ground black pepper
- ½–1 cup reserved pasta water
Instructions
1. Prepare the tomato sauce
Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook gently for about 1 minute, without allowing it to brown.
Add the cherry tomatoes, a pinch of salt, and chili flakes if using. Cook for 10–12 minutes, gently crushing some of the tomatoes as they soften.
Add a few torn basil leaves and remove the garlic.
2. Cook the orecchiette
Bring a large pot of well-salted water to a boil. Add the orecchiette and cook until al dente.
Before draining, reserve about 1 cup of the starchy pasta water.
3. Combine the pasta and sauce
Transfer the orecchiette directly to the skillet with the tomatoes.
Add a splash of pasta water and toss over medium heat for 1–2 minutes, allowing the tomato juices, olive oil, and pasta water to create a light, glossy sauce.
4. Add the arugula
Remove the skillet from direct heat.
Add the fresh arugula and gently toss it through the hot pasta. The residual heat should soften the leaves while keeping some of their fresh, peppery character.
5. Add the ricotta salata
Sprinkle in about half of the ricotta salata and toss gently.
Taste and adjust with salt and freshly ground black pepper.
6. Serve
Divide among warm bowls and finish with the remaining ricotta salata, fresh basil, and a drizzle of extra virgin olive oil.
Chef’s Tip 🇮🇹
Don’t cook the arugula for too long. Adding it after removing the pan from direct heat preserves its fresh flavor and vibrant texture. Ricotta salata provides a salty finish, so season the tomato sauce carefully.
Final result: Al dente orecchiette filled with juicy tomato sauce, peppery arugula, fragrant basil, and salty ricotta salata — a colorful Mediterranean pasta with plenty of fresh Italian flavor. 🍅🌿🍝
