Orecchiette with Potatoes and Arugula
Perfect for lunch or a casual dinner, this hearty pasta will not leave anyone hungry. Pasta and potatoes is a traditional combo in Italy and the brilliance of this dish is the addition of peppery arugula to help you digest the carbs.
- Sea salt
- 2-3 large garlic cloves, finely chopped
- Crushed red pepper
- Extra-virgin olive oil, plus more for drizzling
- 8-10 large handful fingerling potatoes
- ½ pound orecchiette
- Couple handfuls baby arugula, washed and patted dry
Step By Step Instructions:
Bring a pot of salted water to a boil, but with only enough water to cover the pasta.
Meanwhile, in a skillet large enough to hold all of the ingredients, cook the garlic and red pepper in the oil over medium heat until the garlic is golden and fragrant, about 1 minute. Remove from the heat.
Add the potatoes to the boiling water. When the water is boiling again, stir in the pasta and cook, stirring occasionally, until the potatoes are tender and the pasta is al dente.
Scoop out some of the cooking water and set aside. Drain the pasta.
Place the skillet over medium heat, add the pasta and potatoes, and toss well with arugula. Add a little of the cooking water if the pasta seems dry. Drizzle with extra-virgin olive oil and serve immediately.