Cavatelli with Arugula and Ricotta Salata
Cavatieddi con la Ruca e Ricotta Salata
Region: Italy, Apulia
Category: Pasta with Vegetables
Season: Any
Difficulty: Easy and Quick

Cavatelli are orecchiette that have been rolled up and orecchiette are little disks of pasta dough that have been flattened with the thumb or edge of a knife. In Apulia, this robust recipe is perfect for arugula, flavored with thyme and garlic, and spiked with some hot chile, of which there is only a hint.  Cavatelli is also popular in Sicily and if you want to see the best demonstration of cavatelli being made, rent the movie GODFATHER III and enjoy the erotic scene when Vinny Mancini (Andy Garcia) instructs Mary Corleone (Sofia Coppola) in making cavatelli (or maybe it's gnocchi-you can't really tell). It's great. Anyway, this is also a very attractive looking finished dish.
[photo: Fine Cooking]

Yield: Makes 4 servings
Preparation Time: 15 minutes

5 tablespoons extra-virgin olive oil

3/4 cup chopped imported and pitted black olives, such as Gaeta or Kalamata

4 large garlic cloves, finely chopped

4 1/2 teaspoons fresh thyme

Freshly ground black pepper to taste

1/4 teaspoon cayenne pepper or more to taste

1 pound cavatelli

1 large bunch arugula (about 1/2 pound), rinsed, dried well, and cut into strips

1 cup (about 7 ounces) diced ricotta salata cheese

1. Whisk the olive oil, olives, garlic, thyme, black pepper, and cayenne pepper together in a small mixing bowl and set aside.

2. Bring a saucepan with 4 quarts of  water to a boil, salt abundantly, and cook the cavatelli until al dente. Drain well and return to the saucepan with the arugula, and olive oil mixture. Fold the ingredients into each other gently until the arugula has wilted, about 3 minutes. Sprinkle with ricotta salata if desired, only just before serving.

Variation: 

Note: 

Posted: 12/28/2008

Related Recipes:

Cavatelli with Arugula