Orecchiette con Patate e Rughetta

My Sicilian husband always says potatoes and pasta don’t go together, but he’s wrong…just this once. This dish is heaven if you love pasta and potatoes and I have added delicate bitter arugula to help you digest the carbs. It’s perfection.

Ingredient List:

• Makes 2-3 servings
• ¼ cup extra virgin olive oil
• 6-8 fingerling potatoes, cubed
• Sea salt
• ½ red onion, diced
• 2 cloves fresh garlic, peeled, minced
• 1 small sprig fresh rosemary
• Generous pinch crushed red pepper flakes
• 2 large handfuls baby arugula, rinsed well
• 8 ounces orecchiette

Step By Step Instructions:

Place olive oil in a deep skillet over medium heat. When the oil is warmed through, stir in potatoes and a pinch of salt. Cook, stirring until the potatoes have browned on the edges, about 6-7 minutes. Stir in onion and a pinch of salt and sauté’ until onions are translucent, about 3 minutes. Make a well in the center of the onions and potatoes and add garlic, rosemary, chili flakes and half the arugula. Simmer over low heat until the arugula wilts. Remove the rosemary and discard.

While the potatoes and onions cook, bring a pot of salted water to the boil, enough to generously cover the pasta. Drop orecchiette and cook al dente, about 9-10 minutes. Using a slotted spoon transfer the cooked pasta to the skillet and add the balance of arugula. Stir gently until well combined. Serve immediately.