I kinda miss pasta. I have prefered rice and cous cous lately. But I wasn’t very inspired by pasta recipes in the last period and I was waiting for something fresh and good-looking in the same time. And this recipe might be the answer: looks divine and seems heavenly delicious. I cannot wait to try it.
Garlic Fried Tomato Orecchiette with Arugula
Serves 4
- 1/3 – 1/2 cup extra virgin olive oil
- 1 bulb garlic, (6-7 large cloves) thinly sliced
- 1/2 tb crushed red pepper flakes (optional)
- 2 – 3 pints cherry tomatoes, halved, if small enough leave whole
- 1 – 1/2 tb kosher salt
- 1/2 – 3/4 pound orecchiette pasta
- 1/2 cup salted pasta water (It’s key to a serious pasta! Pasta water is added to help olive oil sauce emulsify and adhere to pasta)
- 3/4 cup parmigiano-reggiano cheese, grated
- 1 bunch arugula, heaping
- zest of 1/2 lemon
- kosher salt and freshly cracked black pepper, to taste
- Garnish: For Serving
- + basil leaves, top with more arugula, add splash of lemon juice, drizzle with olive oil, and sprinkle with parmesan
All photos and rest of the recipe can be found on Lemonfirebrigade.com
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