ORECCHIETTE WITH CHERRY TOMATOES AND ARUGULA
Orecchiette are formed by kneading the dough, letting it rest, then breaking off portions to roll by hand into long skinny ropes. These are cut into pieces, formed into rounds and given the classic cup shape between the index finger and thumb, then flipped inside-out to expose the slightly more textured surface that will "grab" the sauce.
Provided by Florence Fabricant
Categories dinner, easy, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 14 grams, Carbohydrate 71 grams, Fat 20 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 628 milligrams, Sugar 6 grams
ORECCHIETTE WITH LEMONY GRILLED SQUID, ARUGULA AND CHICKPEAS
Food & Wine. June 2007. This can also be made with already cut and cleaned squid and/or made on the stove top. Thaw frozen squid first! Don't overcook the squid or it becomes tough.
Provided by dicentra
Categories Squid
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Light a grill. In a large pot of boiling salted water, cook the pasta until al dente.
- Drain the pasta, reserving 6 tablespoons of the cooking water. Return the al dente pasta to the pot.
- Meanwhile, in a bowl, toss the squid with 1 tablespoon of the oil; season with salt and pepper and grill over moderately high heat, turning once, until lightly charred and white throughout, 4 minutes.
- Transfer the squid to a work surface. Slice the bodies crosswise into 1/4-inch-thick rings and quarter the tentacles.
- In a small skillet, heat the remaining 1/4 cup of olive oil.
- Add the garlic and cook over moderate heat until golden, about 3 minutes. Add the crushed red pepper and cook for 30 seconds.
- Remove from the heat and stir in the lemon juice.
- Stir the lemon-garlic sauce into the pasta. Stir in the arugula, chickpeas, squid and the reserved pasta cooking water.
- Cook over low heat, tossing, until the arugula is wilted, about 1 minute. Season with salt and pepper. Transfer to bowls and serve.
Nutrition Facts : Calories 581.2, Fat 19.6, SaturatedFat 2.8, Cholesterol 132.1, Sodium 169.8, Carbohydrate 77.6, Fiber 5.1, Sugar 2.1, Protein 22.9
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