Arugula is ideal as a salad green, but that doesn’t mean it’s not good cooked. In Puglia, it is used in soups and pasta sauces and sautéed as a side dish. This recipe pairs orecchiette, little ear-shaped pasta, with arugula and potatoes. For the sauce, the potatoes turn creamy as they cook in the same pot with the pasta, and the pasta and vegetables get an added lift from sautéed garlic and a hint of hot pepper.
Orecchiette with Potatoes and Arugula is a delightful pasta dish that combines the earthy flavors of potatoes, the peppery freshness of arugula, and the richness of garlic-infused olive oil. This recipe showcases the unique shape of orecchiette pasta, which resembles small ears or shells, perfectly capturing the flavorful sauce in its nooks and crannies.
The dish begins with boiling the water and cooking the potatoes until tender, while simultaneously preparing a simple yet aromatic garlic and red pepper infused oil. The orecchiette pasta is then cooked until al dente along with the potatoes, and the vibrant arugula is added at the last moment to lightly wilt and add a touch of freshness.
Once drained, the pasta, potatoes, and arugula are combined in the skillet with the infused oil, ensuring every bite is coated with the delicious flavors. A drizzle of extra-virgin olive oil adds a final touch of richness and moisture.
Orecchiette with Potatoes and Arugula is a comforting and satisfying dish that highlights the beauty of simple ingredients and the art of combining flavors. Whether enjoyed as a main course or a side dish, this recipe is sure to impress with its delightful combination of textures and tastes.
Serves 6
INGREDIENTS
- Salt
- 2 large garlic cloves, finely chopped
- Pinch of crushed red pepper
- ⅓ cup extra-virgin olive oil, plus more for drizzling
- 2 medium waxy potatoes, such as Yukon Golds, peeled and cut into ½-inch dice
- 1 pound orecchiette
- 8 ounces arugula, washed and trimmed
INSTRUCTIONS
- Boil the Water: Bring a large pot of salted water to a boil.
- Prepare the Garlic and Red Pepper Infused Oil: Meanwhile, in a skillet large enough to hold all of the ingredients, cook the garlic and red pepper in the oil over medium heat until the garlic is golden and fragrant, about 1 minute. Remove from the heat.
- Cook the Potatoes and Pasta: Add the potatoes to the boiling water. When the water is boiling again, stir in the pasta and cook, stirring occasionally, until the potatoes are tender and the pasta is al dente.
- Add the Arugula and Drain the Pasta: Stir in the arugula. Scoop out some of the cooking water and set it aside. Drain the pasta.
- Combine Pasta, Vegetables, and Infused Oil: Place the skillet over medium heat. Add the pasta and vegetables to the skillet and toss well. Add a little of the cooking water if the pasta seems dry.
- Serve the Dish: Drizzle with extra-virgin olive oil. Serve immediately.
