Recipe: Orecchiette with Arugula

Orecchiette with Arugula

Orecchiette con la Rugola

Serves 4 to 6

Wheat, olive oil, vegetables and fish are the basic staples of Puglia's gastronomy, which is strongly rooted in the land. This is a simple dish that relies entirely on the quality of its ingredients. Look for imported orecchiette, extra-virgin olive oil from Puglia, and fresh young arugula.

1/2 cups peeled and diced potatoes (about the size of small green olives)
1/3 cup extra-virgin olive oil
4 anchovy fillets, chopped
3 garlic cloves, minced
Salt and freshly ground black pepper to taste
1 pound fresh arugula, thoroughly washed and stems removed
1 pound orecchiette, cavatelli, or shells
1/4 cup freshly grated pecorino Romano cheese
or 1/3 cup freshly grated Parmigiano-Reggiano cheese

Bring a saucepan of water to a boil over medium heat. Add the potatoes and cook until they are tender but still a bit firm to the bite, 5 to 6 minutes. Drain the potatoes, place in a bowl, and set aside until ready to use.

Heat the oil in a large skillet over medium heat. Add the anchovies and garlic, and cook, stirring, until the garlic begins to color, about 1 minute. Add the potatoes, season them with salt and generously with pepper, and mix them well with the savory base. Turn the heat off under the skillet.

Meanwhile, bring a large pot of water to a boil. Add 1 tablespoon of salt, the arugula, and the pasta. Cook, uncovered, over high heat, stirring occasionally, until the pasta is tender but still a bit firm to the bite. Scoop up 1/2 cup of the cooking pasta water.

Drain the pasta and add it to the skillet. Add the pecorino or Parmigiano cheese and mix everything well over low heat. Add a bit of the pasta water if pasta looks too dry. Taste, adjust the seasoning, and serve.

from:
Italy al Dente
The Glories of Italian Cooking
by Biba Caggiano
Photographs by Ellen Silverman
William Morrow & Company, Inc.
1998, Hardcover, US $25.00
Recipes & photos reprinted by permission