Cavatelli pasta with arugula

Cavatelli pasta with arugula – Cavatelli con la rucola

 
Ingredients:

400 gr cavatelli
300gr. arugula
8 tablespoons extravirgin olive oil
2 cloves of garlic
anchovies desalted and boned
salt

Preparation:

Bolt the arugula in salted water, drop in thr cavatelli.

At the same time, chop the garlic and sautè in olive oil.

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Add the anchovies and allow them to dissolve in oil forming a sauce.

Drain the pasta and arugula ( cooked al dente), season with the sauce, 

sprinkle with grated Apulian  pecorino cheese and serve.

NOTE: For this recipe you may use the orecchiette instead.

Buon appetito !