30 minutes
A delightful pasta dish combining orecchiette with fresh cherry tomatoes, peppery arugula, and grated pecorino cheese.
to taste
0.25 fluid ounces
Garlic, smashed
cloves
Cherry Tomatoes, halved
0 lb
Dry Orecchiette Pasta
0 oz
Arugula, packed
cups
to taste
Freshly Grated Pecorino Cheese
0 oz
1. Boil Pasta
Begin by setting a large pot of salted water on the stove to boil. This is where your orecchiette will soon dance and cook to perfection, so make sure the pot is spacious enough for them to move freely.
2. Infuse Oil with Garlic
While waiting for the water to bubble, pour 3 tablespoons of the olive oil into a large sauté pan over medium heat. Introduce the smashed garlic to the oil, allowing them to mingle and infuse the oil with their aromatic essence. You're aiming for a fragrant oil that carries the whisper of garlic, so keep an eye on it and don't let the garlic take on any color. It's all about subtlety here.
3. Cook Pasta
Once the water has reached a rolling boil, introduce the orecchiette to the pot. Cook them according to the package instructions, stirring occasionally to ensure they don't stick together.
4. Cook Cherry Tomatoes
While the pasta cooks, turn your attention back to the sauté pan, where the tomatoes will now take the stage. Add the cherry tomatoes and cook them just long enough for them to start breaking down and releasing their sweet, tangy juices, about 5 minutes should do the trick.
5. Reserve Pasta Water
Right before the pasta is done, grab a cup and scoop out about ½ cup of the starchy pasta water. This liquid gold is the key to a silky sauce that will bring everything together.
6. Combine Pasta and Tomatoes
Drain the pasta and then combine it with the softened tomatoes in the sauté pan. The heat from the pasta will coax the tomatoes into releasing every bit of flavor they've been holding onto.
7. Add Arugula and Olive Oil
Now, with the pasta and tomatoes acquainted, scatter the arugula over the top and drizzle the remaining olive oil. Gently toss everything together, allowing the heat to just wilt the arugula, creating a seamless blend of flavors and textures.
8. Season and Serve
Transfer the mixture into a serving dish, and it's time to season with salt and a generous grind of black pepper to taste. Sprinkle the freshly grated pecorino cheese over the top, and you've got yourself a dish that's both simple and sublime.
The shape is perfect for picking up sauces and ingredients, but quality matters. Look for bronze-cut pasta, which has a rougher surface and holds onto sauce better.
A drizzle of high-quality extra virgin olive oil off the heat can add a rich, fruity aroma that elevates the entire dish.
Sweetness is key; try to find ones that are ripe and bursting with flavor. If tomatoes are off-season, consider grape tomatoes or even canned San Marzano tomatoes for better taste.
It's tender and less peppery than mature leaves. Add it just before serving to maintain its vibrant green color and fresh taste.
Slicing them in half and cooking them cut side down in a hot pan can concentrate their sweetness, adding depth to the dish.
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