CAVATELLI WITH ARUGULA AND TOMATO

Cavatelli with Arugula and Tomato image

Number Of Ingredients 7

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1/4 cup olive oil
2 cloves garlic, finely chopped
2 pounds ripe plum tomatoes peeled, seeded, and chopped, or 1 (28-ounce) can imported Italian peeled tomatoes with their juice
salt and freshly ground black pepper
1 pound fresh or frozen cavatelli CHANGE
1/2 cup grated ricotta cheese (salata) or Pecorino Romano
1 bunch arugula (large), trimmed and torn into bite-size pieces (about 2 cups)

Steps:

1 In a skillet large enough to hold all of the ingredients, cook the garlic in the oil over medium heat until lightly golden, about 2 minutes. Add the tomatoes and salt and pepper to taste. Bring the sauce to a simmer and cook until thickened, about 20 minutes. 2 Bring at least 4 quarts of water to a boil. Add the pasta and salt to taste. Stir well. Cook over high heat, stirring frequently, until the pasta is tender. Drain the pasta, reserving some of the cooking water. 3 Stir the pasta into the tomato sauce with half of the cheese. Add the arugula and stir well. Add a little of the reserved cooking water if the pasta seems too dry. Sprinkle with the remaining cheese and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves