Cavatelli pasta with arugula – Cavatelli con la rucola
400 gr cavatelli
8 tablespoons extravirgin olive oil
2 cloves of garlic
anchovies desalted and boned
Bolt the arugula in salted water, drop in thr cavatelli.
At the same time, chop the garlic and sautè in olive oil.
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 !