Orecchiette with arugula and tomatoes
Orecchiette with arugula and tomatoes is one of the most characteristic dishes in Apulia, in the South of Italy. Apulia, Puglia in Italian, is the home of orecchiette.
Equipment
- Cooking pot
- Saucepan
Ingredients
- 200 grams orecchiette pasta
- 1 clove garlic
- 400 grams whole peeled tomatoes
- extra virgin olive oil
- salt
- pepper
- 100 grams arugula
Instructions
- Prepare the orecchiette pasta if making your own. Follow a recipe here and adjust the amount for as many people as you need.
- In a saucepan, heat some olive oil over medium heat and add the garlic clove. After a moment, add the tomatoes.
- Mix and squish the tomatoes while cooking. Add salt and pepper to taste. Reduce the heat slightly and cook for 15 minutes.
- In the meanwhile, bring water to a boil in a separate pot. Add salt, the orecchiette, and the previously washed arugula. Cook for five minutes.
- When the pasta and arugula are ready, drain them well and add them into the pan with the sauce. Mix well and add more salt or pepper, if needed. Serve.
Caution
Nutritional information shall not be used for medical reasons.
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