Orecchiette and Arugula with Creamy Ricotta Sauce

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)

Preparation

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.