ORECCHIETTE WITH ARUGULA
I n g r e d i e n t s
- 400 g orecchiette pasta
- 50 g arugula
- 40 g grated cacio cheese
- 2 basil leaves
- 300 g cherry tomatoes
- 50 g extra-virgin olive oil
- Salt to taste
- 1 clove garlic
I n s t r u c t i o n s
- Sauté garlic with EVO oil, add cherry tomatoes, salt and basil.
- Cook for 10 minutes. Meanwhile, bring the orecchiette pasta to cook and add to the sauce.
- Stir-fry for 1 minute and serve, including the arugula and cacio cheese.
