Cavatelli with Arugula & Ricotta Salata

Cavatelli with Arugula & Ricotta Salata
Photo by Rita Maas


  • 5 Tbs. extra-virgin olive oil
  • 1 lb. dried cavatelli
  • 4-½ tsp. fresh thyme
  • 3 large cloves garlic, finely chopped
  • ¾ cup chopped imported black olives, such as Gaeta or Kalamata
  • Freshly ground black pepper to taste
  • 1 large bunch arugula (about 8 oz.), rinsed, dried well, and coarsely chopped
  • + 3 more ingredients
    • 1 Tbs. fresh lemon juice; more to taste
    • ¼ tsp. cayenne; more to taste
    • 1 cup (about 7 oz.) 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 ...

View full recipe at Fine Cooking


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