Cavatelli With Arugula And Tomato Recipes

CAVATELLI WITH GORGONZOLA AND CHERRY TOMATOES

Steps:

• Bring a large pot of salted water to a boil. Add the cavatelli and cook for 2 minutes less than the package directions. Reserve 1 1/2 cups of pasta water, then drain well.
• Meanwhile, add the pancetta and olive oil to a large skillet over medium-high heat. Cook, stirring often with a wooden spoon, until the pancetta is crispy, about 8 minutes. Add the shallots and cook another minute until fragrant. Add the tomatoes and season with 1/8 teaspoon salt. Cook, stirring often, until the tomatoes begin to soften, about 4 minutes. Add the cavatelli to the skillet along with 1/2 cup of the pasta water. Scatter the Gorgonzola over the pasta and stir to combine. Continue to stir, adding pasta water as needed, until a light creamy sauce is formed. Add the spinach and toss to combine. Cook for another minute, until the spinach is just barely wilted. Serve hot.

ARUGULA AND TOMATO SALAD

Steps:

• Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
• Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.

CAVATAPPI WITH TOMATOES, ARUGULA, AND RICOTTA

Steps:

• Combine tomatoes, garlic, red pepper flakes, 1/4 cup oil, and 1 tsp. salt in a large bowl.
• Cook cavatappi in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to tomato mixture. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Stir in arugula and black pepper and season with salt.
• Transfer pasta to a serving bowl or platter and dollop with ricotta. Serve immediately.

CAVATELLI WITH ARUGULA AND TOMATO

Steps:

• 1 In a skillet large enough to hold all of the ingredients, cook the garlic in the oil over medium heat until lightly golden, about 2 minutes. Add the tomatoes and salt and pepper to taste. Bring the sauce to a simmer and cook until thickened, about 20 minutes. 2 Bring at least 4 quarts of water to a boil. Add the pasta and salt to taste. Stir well. Cook over high heat, stirring frequently, until the pasta is tender. Drain the pasta, reserving some of the cooking water. 3 Stir the pasta into the tomato sauce with half of the cheese. Add the arugula and stir well. Add a little of the reserved cooking water if the pasta seems too dry. Sprinkle with the remaining cheese and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ARUGULA AND TOMATOES

Steps:

• Wash and trim arugula; dry.
• Wash, trim and cut tomato into small wedges.
• In serving bowl, whisk vinegar with oil and mustard; stir in arugula and tomato.

CAVATELLI WITH ARUGULA AND TOMATO

Steps:

• 1 In a skillet large enough to hold all of the ingredients, cook the garlic in the oil over medium heat until lightly golden, about 2 minutes. Add the tomatoes and salt and pepper to taste. Bring the sauce to a simmer and cook until thickened, about 20 minutes. 2 Bring at least 4 quarts of water to a boil. Add the pasta and salt to taste. Stir well. Cook over high heat, stirring frequently, until the pasta is tender. Drain the pasta, reserving some of the cooking water. 3 Stir the pasta into the tomato sauce with half of the cheese. Add the arugula and stir well. Add a little of the reserved cooking water if the pasta seems too dry. Sprinkle with the remaining cheese and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CAVATELLI WITH ARUGULA & RICOTTA SALATA

Steps:

• 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 minute.
• Sprinkle with the ricotta salata just before serving.

CAVATELLI WITH BACON AND ARUGULA

Steps:

• In a large stainless-steel frying pan, cook the bacon over moderate heat until almost crisp. Remove with a slotted spoon. Pour off all but 1 tablespoon of the fat from the pan.
• Reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until soft, about 5 minutes.
• Add the tomatoes with their juice, the salt, and the pepper and bring to a simmer. Cover and cook for 10 minutes.
• In a large pot of boiling, salted water, cook the cavatelli until just done, about 10 minutes. Drain and toss with the sauce, bacon, arugula, and 1/4 cup of the Parmesan. Stir until the arugula just wilts. Sprinkle the remaining Parmesan over the top.

CAVATELLI WITH ARUGULA AND TOMATOES

Steps:

• Cut the cherry tomatoes in half, or, if using plum tomatoes, cut them into 1/2-inch chunks, to have 3 cups of cut-up fresh tomato.
• Start heating 6 quarts of water with 1 tablespoon of salt in a large pot.
• In the big skillet, heat the 1/4 cup olive oil, sliced garlic, and peperoncino over medium-high heat, stirring, until the garlic is sizzling and starting to color. Pour in the cut tomatoes, season with a teaspoon salt, and bring to a bubbling simmer. Cook, stirring frequently, about 3 or 4 minutes, just until the tomatoes have softened a bit and the juices are slightly thickened. Turn off the heat.
• When the pasta water is boiling, stir in the cavatelli or other pasta. Return to the boil, and cook for 7 to 8 minutes (or 6 minutes less than time indicated on the package), then drop all the arugula into the pot. Stir well, cover, and bring the water back to the boil rapidly. Cook pasta and arugula together for 5 minutes, or until the pasta is nearly al dente.
• Meanwhile, bring the cut tomatoes in the skillet back to a simmer. Lift out the pasta and cooked greens with a spider, drain for a moment, then drop into the skillet. Cook over high heat, tossing continuously, until the pan juices have thickened and nicely coat the pasta. Turn off the heat, sprinkle the grated cheese over the pasta, and toss. Drizzle on more olive oil, toss, and serve immediately in warm bowls.