Cavatelli With Arugula & Ricotta Salata

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

• Ready In: 30 mins
• Serves: 4

Ingredients

• 5  tablespoons extra virgin olive oil
• 3⁄4 cup  chopped imported black olives (such as Gaeta or kalamata)
• 1  tablespoon fresh lemon juice, more to taste
• 3  large garlic cloves, finely chopped
• 4 1⁄2 teaspoons fresh thyme
•  fresh ground black pepper
• 1⁄4 teaspoon cayenne, more to taste
• 1  lb  cavatelli
• 1  bunch arugula, rinsed, dried well, and coarsely chopped (about 8 oz.)
• 1  cup  grated ricotta cheese (about 7 oz.) or 1  cup feta (about 7 oz.)

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.