Best 3 Orecchiette With Cherry Tomatoes And Arugula Recipes
Orecchiette with cherry tomatoes and arugula is a classic Italian dish that is easy to make and bursting with flavor. The combination of sweet cherry tomatoes, peppery arugula, and savory orecchiette pasta creates a balanced and satisfying meal. This dish is perfect for a quick weeknight dinner or a light lunch, and it can be easily customized to suit your taste preferences. Whether you prefer a vegetarian version or one with added protein, this recipe is sure to become a favorite. Read on to learn how to make this delicious and versatile dish.
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ORECCHIETTE WITH CHERRY TOMATOES AND ARUGULA
Orecchiette are formed by kneading the dough, letting it rest, then breaking off portions to roll by hand into long skinny ropes. These are cut into pieces, formed into rounds and given the classic cup shape between the index finger and thumb, then flipped inside-out to expose the slightly more textured surface that will "grab" the sauce.
Provided by Florence Fabricant
Categories dinner, easy, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Start bringing a large pot of salted water to a boil. Meanwhile, heat 3 tablespoons oil on medium-low in a large sauté pan. Add garlic and allow to cook 10 minutes, until oil is fragrant but garlic has not browned. Remove garlic (save for another use). When water boils, stir in pasta.
- Add tomatoes to oil in sauté pan, increase heat to medium-high and, when tomatoes start to shrivel and collapse, reduce heat to low and cook until softened but not shapeless, about 5 minutes. Stir a couple of times. Reserve ½ cup of pasta water.
- Drain pasta and add to tomatoes, folding both together. Add some pasta water if needed for moistening. Fold in arugula and remaining oil. When arugula has just wilted, season dish with salt and pepper. Serve with a dusting of cheese.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 14 grams, Carbohydrate 71 grams, Fat 20 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 628 milligrams, Sugar 6 grams
ORECCHIETTE WITH CHERRY TOMATOES AND ARUGULA
Make and share this Orecchiette With Cherry Tomatoes and Arugula recipe from Food.com.
Provided by lecole54
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Start bringing a large pot of salted water to a boil.
- Meanwhile, heat 3 tablespoons oil on medium-low in a large sauté pan.
- Add garlic and allow to cook 10 minutes, until oil is fragrant but garlic has not browned. Remove garlic (save for another use).
- When water boils, stir in pasta.
- Add tomatoes to oil in sauté pan, increase heat to medium-¬high and, when tomatoes start to shrivel and collapse, reduce heat to low and cook until softened but not shapeless, about 5 minutes. Stir a couple of times. Reserve ½ cup of pasta water.
- Drain pasta and add to tomatoes, folding both together. Add some pasta water if needed for moistening. Fold in arugula and remaining oil. When arugula has just wilted, season dish with salt and pepper. Serve with a dusting of cheese. Or serve in about 30 minutes, just warm.
Nutrition Facts : Calories 467.9, Fat 15.2, SaturatedFat 2.1, Sodium 15.6, Carbohydrate 70.5, Fiber 4.7, Sugar 6.2, Protein 12.8
PASTA WITH CHERRY TOMATOES AND ARUGULA
This simple, glorious dish, popular in the southern Italian region of Puglia, is an argument for keeping cherry tomato plants in your garden or on your fire escape. Uncooked tomato sauce is juicy and cool on a summer evening. The recipe asks only that you halve the tomatoes (quarter them if they are particularly large), then combine them with garlic, salt, balsamic vinegar, arugula, basil and olive oil. Toss that with cooked pasta, and shower with salty, firm shavings of ricotta salata. Arugula adds wonderful flavor (all the more if you can find peppery wild arugula) and a nutritional punch.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, appetizer, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.
- Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 10 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 448 milligrams, Sugar 5 grams
Tips:
- Use fresh, ripe ingredients for the best flavor.
- Don't overcrowd the pan when cooking the orecchiette. This will cause the pasta to stick together and not cook evenly.
- Add the cherry tomatoes to the pan towards the end of cooking so that they don't get too soft.
- Use a good quality olive oil for the dressing. This will make a big difference in the flavor of the dish.
- Add the arugula to the pasta just before serving so that it stays fresh and crisp.
Conclusion:
Orecchiette with Cherry Tomatoes and Arugula is a delicious and easy-to-make pasta dish that is perfect for a quick and healthy meal. The orecchiette pasta is cooked in a flavorful tomato sauce with cherry tomatoes, garlic, and basil. The arugula adds a peppery flavor to the dish and helps to balance out the richness of the sauce. This dish is sure to be a hit with your family and friends.
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