Tomato-Arugula Orecchiette with Pecorino

1. Pasta Prep

Bring a large pot of salted water to a boil for the pasta.

2. Garlic-Infused Oil

While waiting for the water to boil, heat 3 tablespoons of the olive oil over medium-low heat in a large sauté pan. Add the smashed garlic and cook for 10 minutes, making sure the garlic does not brown. After the oil is fragrant, remove garlic and set it aside for another use.

3. Orecchiette Boiling

Once the water is boiling, add the orecchiette and cook as per package instructions until al dente.

4. Tomato Sauté

Increase the heat under the sauté pan to medium-high and add the halved cherry tomatoes. Cook until they start to shrivel and collapse, approximately 5 minutes. Then, turn the heat to low and continue to cook until the tomatoes are softened but still hold their shape, stirring occasionally.

5. Combine Pasta and Tomatoes

Before draining the pasta, reserve ½ cup of the pasta water. Drain the orecchiette and fold it into the sauté pan with the tomatoes. If the mixture seems dry, add a bit of the reserved pasta water to moisten.

6. Final Touches

Gently fold in the arugula and the remaining olive oil. Cook just until the arugula has wilted. Season the dish with salt and pepper to taste.

7. Serve

Serve the pasta hot, sprinkled with freshly grated pecorino cheese.