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Orecchiette and Arugula with Creamy Ricotta Sauce

Yield 8 servings
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.

Ingredients

  • 6 quarts water
  • 2 1/2 teaspoons salt, divided
  • 1 pound uncooked orecchiette (
  • 1 cup (8 ounces) Homemade Ricotta Cheese
  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.