orechiette with cherry tomato sauce

Prep time: 5 min
cook time: 15 min
serves:3










This recipe has been adapted from a meal I ate an Italian restaurant in Burlington, VT. This recipe has bright and fresh flavors of arugula, cherry tomatoes, and garlic. Orechiette is my favorite pasta and is difficult to find, but it can be found in most gourmet grocers. Orechiette means little ear shaped pasta.
Ingredients: 1 container of cherry tomatoes, cut in half.
1 small bunch of arugula. 1/2 1b.
1/2 lb of orechiette pasta.
3 cloves garlic, sliced
2 Tbsp. olive oil
salt and pepper to taste
Boil water, cook pasta according to directions. Drain and set aside. Heat olive oil on medium-low heat in frying pan, add garlic, saute until slightly brown. Turn up heat to medium and add pasta, saute until slightly brown and toasted in spots. Add cherry tomatoes, saute until collapsed and blistering. Add arugula until wilted. Add pepper and salt, toss and serve.