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Cavatelli with Arugula and Ricotta Salata

Source: Fine Cooking - Issue No. 21
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Active Time:  15 Minutes
Total Time:  15 Minutes
  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.

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
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: 4g
Carbohydrates, Total: 82g
Sodium: 710mg
% Cal. from Fat: 39%
Cholesterol: 29mg
Protein: 31g
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