Garlic Fried Tomato Orecchiette With Arugula Recipes

ORECCHIETTE WITH CHERRY TOMATOES AND ARUGULA

Steps:

• Start bringing a large pot of salted water to a boil. Meanwhile, heat 3 tablespoons oil on medium-low in a large sauté pan. Add garlic and allow to cook 10 minutes, until oil is fragrant but garlic has not browned. Remove garlic (save for another use). When water boils, stir in pasta.
• Add tomatoes to oil in sauté pan, increase heat to medium-high and, when tomatoes start to shrivel and collapse, reduce heat to low and cook until softened but not shapeless, about 5 minutes. Stir a couple of times. Reserve ½ cup of pasta water.
• Drain pasta and add to tomatoes, folding both together. Add some pasta water if needed for moistening. Fold in arugula and remaining oil. When arugula has just wilted, season dish with salt and pepper. Serve with a dusting of cheese.

ORECCHIETTE WITH CHERRY TOMATOES AND ARUGULA

Steps:

• Start bringing a large pot of salted water to a boil.
• Meanwhile, heat 3 tablespoons oil on medium-low in a large sauté pan.
• Add garlic and allow to cook 10 minutes, until oil is fragrant but garlic has not browned. Remove garlic (save for another use).
• When water boils, stir in pasta.
• Add tomatoes to oil in sauté pan, increase heat to medium-¬high and, when tomatoes start to shrivel and collapse, reduce heat to low and cook until softened but not shapeless, about 5 minutes. Stir a couple of times. Reserve ½ cup of pasta water.
• Drain pasta and add to tomatoes, folding both together. Add some pasta water if needed for moistening. Fold in arugula and remaining oil. When arugula has just wilted, season dish with salt and pepper. Serve with a dusting of cheese. Or serve in about 30 minutes, just warm.

ORECCHIETTE WITH MUSHROOMS, ARUGULA, TOMATOES, AND BRIE

Steps:

• Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving cup cooking liquid.
• Meanwhile, heat oil in heavy large skillet over medium-high heat. Add mushrooms and garlic and sauté until mushrooms soften, about 5 minutes. Add tomatoes and stir until beginning to soften, about 2 minutes. Add wine; bring sauce to boil. Reduce heat to medium-low and simmer until tomatoes soften and release their juices, about 5 minutes.
• Add arugula, cheese and pasta to sauce. Toss until arugula wilts, cheese begins to melt and pasta is heated through, adding reserved cooking liquid by tablespoonfuls if mixture is dry. Season with salt and pepper.

PASTA WITH CHERRY TOMATOES AND ARUGULA

Steps:

• Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.
• Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.

FRIED TOMATOES WITH GARLIC

Steps:

• Thoroughly mix the garlic with the pepper, salt, and hot pepper; then stir in the parsley and set aside.
• Heat half the oil in a frying pan over medium heat. Add the slices from 1 tomato to the pan and cook for 1 minute. Turn over and sprinkle the slices with the garlic mixture.
• Continue to cook for another minute, shaking the pan occasionally; then turn the slices over again and cook until they are done, but not mushy.
• Slide the tomato slices onto a plate then repeat with the rest of the oil & tomato slices. Serve immediately after cooking.
• Note: Do not try to cook more than two servings at a time or the tomatoes will end up overcooked.

GARLIC FRIED TOMATO ORECCHIETTE WITH ARUGULA

Steps:

• Bring a large pot of moderately salted water to a boil. In a large sauté pan on medium-high heat, add the olive oil and let heat until it's shimmering in the pan. Add the sliced garlic and fry until the pieces begin to cook through and shrivel around the edges. Just before they are about to brown, act quick, and add sliced cherry tomatoes to the pan. - You want to hear the greatest sizzling sound of your life. Next, give mixture a toss, ensuring the hot garlic oil is adhering to and frying tomatoes. Next, add crushed red pepper flakes (optional) and let simmer on low for about 4-6 minutes. In the meantime, once pot of salted water is at a full rolling boil, drop in the orecchiette pasta and cook for about 7-8 minutes until al dente. Remove pasta from water and drop into pan of tomatoes and garlic. On low to medium heat, toss until pasta has been evenly coated. Add pasta water to mixture, this will help the sauce emulsify and loosen up while adhering to the pasta. Next, add 1/2 cup of parmigiano-reggiano cheese and stir. Sauce should be truly emulsified with cheese addition. Take sauté pan off heat, and gently fold in 1/2 bunch of arugula, it should just slightly melt and wilt against pasta. Add lemon zest and stir. Taste for seasonings, adjusting salt, pepper, and zest. Portion out pasta on plates, ensuring equal parts tomato and orecchiette. Garnish each dish with the remaining arugula and cheese, fresh basil leaves, add a splash of lemon juice over greens if desired, and finish with a light drizzle of olive oil.