Today for lunch, I served an excellent pasta with tomatoes, arugula, caciocavallo, and almonds.
Perhaps too summery a dish for a September weekend? 😃
I wouldn’t say so, given that today unexpectedly gifted us with beautiful sunshine and a blue sky worthy of a true summer!
And since I’m not ready to give up the idea that summer is leaving us (did it really arrive this year?), I decided to prepare a dish that reminds me of vacation.
The pasta (specifically cicatelli) and the caciocavallo are still part of the gastronomic stash I made in Gargano, “raiding” a little specialty foods shop. Arugula, paired with raw tomatoes, is essential, while the other ingredients are my necessary personal variation.
So delicious!!
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Variations on the theme of pasta and tomatoes: check out these recipes too! 👇
- Difficulty: Easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 14 oz pasta (such as cicatelli or orecchiette)
- 1.1 lbs tomatoes (ripe)
- 1 clove garlic
- 20 almonds (approximate quantity)
- arugula (a handful)
- 4 tablespoons caciocavallo cheese (grated)
- 2 tablespoons extra virgin olive oil
Tools
- Pasta Pot
- Bowl serving
Steps
Bring the water for the pasta to a boil.
After washing and drying them, cut the tomatoes into small pieces and place them in a large bowl (consider that it will contain the pasta later).
Add the minced garlic clove, coarsely chopped almonds, and torn arugula.
Season with extra virgin olive oil.
When the pasta is cooked, drain it and pour it directly over the tomatoes. Mix.
Top with plenty of grated caciocavallo cheese.
The caciocavallo will make this dish truly delicious, I assure you. The vacation in Puglia taught me this truth. 😄
Serve immediately.
👉 To best appreciate this very tasty pasta with tomatoes, arugula, and caciocavallo, my advice is to enjoy it warm or at room temperature, not cold.
I hope the nice weather continues in the coming days, allowing us to cook some more summer dishes before we fully transition to autumn.
In the meantime… enjoy your meal!!! 😃
Tips for Cooking without Salt
Remember that I cook without added salt: if you are interested in trying to reduce salt, follow these simple tips!
If you are interested in reducing or eliminating salt, always remember to:
▫ Reduce salt gradually, the palate must get used to it slowly and must not notice the progressive reduction.
▫ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
▫ Use my vegetable granules without salt and gomasio.
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer methods that do not disperse flavors (grilling, en papillote, steaming, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally allow for exceptions. It’s good for morale and helps you persevere.
If you don’t want, or can’t, give up salt:
▫ You can still try my recipes by salting according to your habits.
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On my new WhatsApp channel and on Instagram, on the Facebook page and Pinterest, in my two groups: Catia’s Group, in the Kitchen and Beyond and Exactly What I Was Looking For! and if you’d like… subscribe to my Newsletter.
