Cavatelli With Arugula & Ricotta Salata

Made This Recipe? Add Your Photo

Total Time
30mins
Prep
15 mins
Cook
15 mins

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

Skip to Next Recipe

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.