Cavatelli with Arugula and Ricotta Salata

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Cavatelli with Arugula and Ricotta Salata

 

5 tbsps. extra-virgin olive oil

3/4 cup chopped imported black olives, such as Gaeta or Kalamata

1 tbsp. fresh lemon juice; more to taste

3 large cloves garlic, finely chopped

4 1/2 tsps. fresh thyme

freshly ground black pepper to taste

1/4 tsp. cayenne, more to taste

1 lb. dried cavatelli

1 large bunch arugula, about 8 oz, rinsed, dried well, and coarsely chopped

1 cup grated ricotta salata or feta

 

In a small bowl, whisk the olive oil, olives, lemon juice, garlic, thyme,

black pepper, and cayenne. Bring a large pot of well-salted water to a boil and

cook the cavatelli until al dente. Drain it well and return it to the pan. Add

the arugula and the olive-oil mixture, folding gently until the ingredients are

combined. Let sit until the arugula has wilted, about 3 minutes. Sprinkle with

the ricotta salata just before serving.

Makes 4 servings.

 

 

 

 

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