Cavatelli With Bacon And Arugula Recipes

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CAVATELLI WITH ARUGULA & RICOTTA SALATA



Cavatelli With Arugula & Ricotta Salata image

From Fine Cooking. Recipe originally by Lidia Bastianich, the matriarch of fine Italian home cooking.

Provided by spatchcock

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

5 tablespoons extra virgin olive oil
3/4 cup chopped imported black olives (such as Gaeta or kalamata)
1 tablespoon fresh lemon juice, more to taste
3 large garlic cloves, finely chopped
4 1/2 teaspoons fresh thyme
fresh ground black pepper
1/4 teaspoon cayenne, more to taste
1 lb cavatelli
1 bunch arugula, rinsed, dried well, and coarsely chopped (about 8 oz.)
1 cup grated ricotta cheese (about 7 oz.) or 1 cup feta (about 7 oz.)

Steps:

  • In a small bowl, whisk together the olive oil, olives, lemon juice, garlic, thyme, black pepper, and cayenne and set aside.
  • Bring a large pot of well-salted water to a boil and cook the cavatelli until al dente.
  • Drain it well and return it to the pan.
  • Add the arugula and the olive-oil mixture, folding gently until the ingredients are combined.
  • Let sit until the arugula has wilted, about 3 minute.
  • Sprinkle with the ricotta salata just before serving.

Nutrition Facts : Calories 714.3, Fat 29.3, SaturatedFat 8.1, Cholesterol 31.4, Sodium 278.1, Carbohydrate 90.1, Fiber 4.7, Sugar 2.3, Protein 22.2

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