Orecchiette and Arugula with Creamy Ricotta Sauce

recipe
Fresh ricotta creates an incredibly creamy sauce for this easy pasta dish; try this recipe with any of your other favorite pasta shapes. If the arugula at your market does not look great, substitute fresh basil.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 319
Caloriesfromfat 25 %
Fat 8.7 g
Satfat 4.1 g
Monofat 3.1 g
Polyfat 0.8 g
Protein 16.3 g
Carbohydrate 43.5 g
Fiber 2.5 g
Cholesterol 22 mg
Iron 1.1 mg
Sodium 450 mg
Calcium 265 mg

Ingredients

6 quarts water
2 1/2 teaspoons salt, divided
1 pound uncooked orecchiette (
3/4 cup (3 ounces) grated fresh pecorino Romano cheese, divided
1 tablespoon extravirgin olive oil
1 teaspoon freshly ground black pepper, divided
3 cups thinly sliced trimmed arugula
2 cups chopped plum tomato (about 5 medium)

Preparation

Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; cook 12 minutes or until al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking water.

Combine remaining 1/2 teaspoon salt, Homemade Ricotta Cheese, 1/4 cup pecorino, oil, and 1/2 teaspoon pepper in a large bowl, stirring well. Add hot pasta, 1/4 cup reserved cooking water, and arugula; toss well to coat. Add additional cooking water if sauce is too thick. Spoon about 1 1/4 cups pasta mixture onto each of 8 plates. Top each serving with 1/4 cup tomato and 1 tablespoon pecorino. Sprinkle evenly with remaining 1/2 teaspoon pepper. Serve immediately.

Note:

Micol Negrin,

April 2005
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