Cavatelli With Arugula And Tomato Food

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.

CAVATELLI WITH TOMATO SAUCE AND RICOTTA

Steps:

• Bring a large pot of salted water to a boil. Add the cavatelli and cook as the label directs. Reserve 1/4 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, 1/2 teaspoon salt and the red pepper flakes and cook until the garlic is soft but not browned, 3 to 4 minutes. Stir in the basil and tomatoes with their juice. Increase the heat to high and cook until the sauce is thickened, about 10 minutes.
• Add the cavatelli and the reserved cooking water to the skillet; cook, tossing, until warmed through, 2 to 3 minutes. Divide among bowls and top with the ricotta and pecorino. Season with salt and pepper.

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 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.