Orecchiette with Cherry Tomatoes and Arugula

1. Prepare the Pasta Water

Set a large pot of water over high heat, and sprinkle in a generous pinch of salt. Wait for the water to reach a rolling boil.

2. Heat the Olive Oil and Garlic

In a large sauté pan, pour in three tablespoons of extra-virgin olive oil. Heat it over medium until the oil shimmers, then add the smashed garlic cloves. Sauté the garlic for about 10 minutes until fragrant and golden.

3. Cook the Orecchiette

Add the orecchiette to the boiling water and stir to prevent sticking. Cook according to the package instructions until al dente. Before draining, scoop out a cup of the pasta water and set it aside.

4. Cook the Cherry Tomatoes

To the sauté pan with the garlic, add the halved cherry tomatoes and cook for about 5 minutes until they soften and release their juices.

5. Combine Pasta and Tomatoes

Drain the cooked orecchiette and toss it into the sauté pan with the tomatoes. Stir in some of the reserved pasta water to create a silky sauce.

6. Add Arugula and Season

Fold in the packed arugula and drizzle in the remaining olive oil. Season with salt and freshly ground black pepper to taste, then sprinkle with freshly grated pecorino cheese.