Cavatelli With Arugula & Ricotta Salata

Total Time
30mins
Prep 15 mins
Cook 15 mins

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.