I recently discovered this quick recipe for orecchiette with arugula, cherry tomatoes, and mozzarella. It’s a recipe with a few select ingredients. The Apulian arugula is top-notch, the cherry tomatoes are best if they’re organic, and the good fresh Apulian mozzarella make this recipe a specialty.
The procedure is really simple and accessible to everyone, even those who don’t usually cook and have little experience.
- Difficulty: Easy
- Preparation time: 30 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 12 oz orecchiette
- 1 package mozzarella
- as needed arugula (1 bunch)
- 1 clove garlic
- 3 tbsp extra virgin olive oil
- 10 cherry tomatoes
Steps
Clean the arugula by selecting intact, non-wilted, and fresh leaves. Wash in a bowl two or three times.
Pour the extra virgin olive oil into a pan and brown a clove of garlic.
Add the halved washed cherry tomatoes and the fresh chopped arugula. Let wilt over the flame for about ten minutes.
Meanwhile, bring water to a boil and cook the pasta. Fresh orecchiette require less cooking time, only six or seven minutes, while for packaged ones, follow the instructions on the package.
Also prepare the mozzarella by cutting it into cubes.
Drain the pasta and, if the pan is large enough (otherwise in a pot), toss and mix everything together.
Finally, add the fresh raw mozzarella to each plate and serve the orecchiette with arugula, cherry tomatoes, and mozzarella. A quick and delicious first course.
Orecchiette with Arugula, Cherry Tomatoes, and Mozzarella
Remove the garlic if it might not be appreciated.
Prefer fresh wild arugula over packaged ones.
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FAQ
When is wild arugula harvested?
Wild arugula is harvested in spring. In milder climates, it can be harvested at the end of February.
