Orecchiette with Cherry Tomatoes and Arugula
Yum. Delicious. Spectacular. There are so many good things to say about this recipe…everyone loved it. I used gnocchi as a substitute for the Orecchiette, but either would work well. With this, I was all over a Grenache or a Spanish Garnacha.
Thanks to Smitten Kitchen for this great recipe.
2 tablespoons olive oil
2 cloves of garlic, minced
2 small shallots, finely chopped
1 pint mixed red and yellow cherry tomatoes, quartered
Cooked fresh orecchiette (approx. 2 cups dry but I did not measure)
2 cups fresh arugula, de-stemmed, roughly chopped
Salt and pepper
Freshly grated parmesan reggiano
Heat olive oil in a large pan over medium heat, adding garlic and shallots, sauteing until soft but not browned. Add chopped cherry tomatoes, cooking for just a few minutes, until they have softened but not lost completely lost their form. Add pasta, reheating it in the sauce and seasoning with salt and pepper. Add the arugula, stirring it until it has just wilted. Serve immediately with freshly grated parmesan and, in our case, a glass of Cotes du Rhone.
- Adventures In Eating: Apples in Robes
- Import Selection: Sauvignon Blanc, 1988, Errazuriz Panquehue
- Domestic Selection: Pinot Noir, 1987, Congress Springs
- The Matter Of Letting The Bottle “Breathe”
- Import Selection: Gewurztraminer, 1985, A. Gaschy
- Domestic Selection: Gamay Beaujolais, 1986, Fetzer
- Adventures in Eating – Honey and Nut Glazed Brie
- Santa Anita Uncorked!
- Import Selection: Orvieto Classico, 1987, Bigi
- Domestic Selection: Petite Sirah Nouveau, 1988, Cilurzo