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Cavatelli with Arugula and Ricotta Salata

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Source: Fine Cooking - Issue No. 21

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Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  Serves 4

Cavatelli with Arugala and Ricotta Salata has vibrant, briny-green flavors. It works as a main dish or side dish; the author likes to follow it with grilled lamb.

RECIPE INGREDIENTS

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 cloves garlic, finely chopped

4 1/2 teaspoons fresh thyme

Freshly ground black pepper to taste

1/4 teaspoon cayenne; more to taste

1 pound Cavatelli

1 large bunch arugula (about 8 oz.), rinsed, dried well, and coarsely chopped

1 cup (about 7 oz.) grated ricotta salata or feta

Cavatelli with Arugula and Ricotta Salata Recipe at Cooking.com

DIRECTIONS

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 minutes. Sprinkle with the ricotta salata just before serving.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

748

Fat. Total:

32g

Fiber:

Carbohydrates, Total:

82g

Sodium:

710mg

% Cal. from Fat:

39%

Cholesterol:

29mg

Protein:

31g

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