Cavatelli with Arugula and Tomatoes

Name: Cavatelli with Arugula and Tomatoes
Yield: serves 6
Ingredients: 3 cups (about 1 pound) ripe cherry tomatoes or ripe plum tomatoes, rinsed; 1 teaspoon coarse sea salt or kosher salt, or to taste, plus more for the pasta pot; 1/4 cup extra-virgin olive oil, plus more for finishing; 4 plump garlic cloves, sliced; 1/4 teaspoon peperoncino flakes, or to taste; 1 pound cavatelli, strascinate, or orecchiette, preferably from Puglia (see Sources, page 340); 1 pound fresh, tender arugula, rinsed and drained; 1/2 cup freshly grated Canestrato Pugliese (see box, page 319) or Pecorino Romano; A large pot, 8-quart capacity or larger, with a cover, for cooking the pasta; A heavy-bottomed skillet or sauté pan, 14-inch diameter

December 14, 2011

In Puglia, cavatelli or strascinate would be the star of this delightful dish, dressed with ripe cherry tomatoes quickly softened in the skillet, and a heap of tangy arugula, tossed into the pot to cook with the pasta. Artisan-made pasta from Puglia is my preference, but any good-quality cavatelli or orecchiette would be a fine substitute. In summer, when ripe sweet tomatoes and tender arugula are plentiful, this dish will always be delicious.

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