Cavatelli With Arugula & Ricotta Salata

"From Fine Cooking. Recipe originally by Lidia Bastianich, the matriarch of fine Italian home cooking."
 
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Ready In:
30mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • In a small bowl, whisk together the olive oil, olives, lemon juice, garlic, thyme, black pepper, and cayenne and set aside.
  • 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 minute.
  • Sprinkle with the ricotta salata just before serving.

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RECIPE SUBMITTED BY

bok bok, bok bok bok bok.
 
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