Orecchiette with Arugula and Cherry Tomatos


An excellent recipe from Lidia's Italian Kitchen!



Ingredients: (for 2 servings)

1 bag of cherry tomatos
1 box of baby arugula
1/2 lb of Orecchiette ("ear lobe" pasta, or substitute any small pastas)
2-3 tablespoons olive oil
4-5 medium sized garlic cloves
1-2 teaspoon crushed chili pepper (the kind you get with your pizza)
salt


Boil water for the pasta. Slice cherry tomatos in half.

Peel and crush garlic cloves. Warm olive oil in pan on medium high heat, add garlic. Slice cherry tomatos in half. Add to pan. Turn heat down to medium. Add tomatos, salt, and crushed chili pepper. Stir.

Add pasta in boiling water. Cook for 9-10 minutes. Add arugula into the pot with the water and pasta. Let it cook for 2 minutes.

Take pasta and arugula out of the water. Add to garlic tomato mixture. Tomatos should be soft with the skin wrinkled.

The sauce shouldn't be too thick, and the pasta and arugula should just float in the mixture.