Cavatelli With Arugula & Ricotta Salata

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READY IN: 30mins
Recipe by spatchcock

From Fine Cooking. Recipe originally by Lidia Bastianich, the matriarch of fine Italian home cooking.

Ingredients Nutrition

Directions

  1. In a small bowl, whisk together the olive oil, olives, lemon juice, garlic, thyme, black pepper, and cayenne and set aside.
  2. Bring a large pot of well-salted water to a boil and cook the cavatelli until al dente.
  3. Drain it well and return it to the pan.
  4. Add the arugula and the olive-oil mixture, folding gently until the ingredients are combined.
  5. Let sit until the arugula has wilted, about 3 minute.
  6. Sprinkle with the ricotta salata just before serving.

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