Did you know wild arugula grows abundantly in Puglia? It’s true! Every farm has wild arugula growing in their fields, and probably some tomatoes growing somewhere else as well, that’s why this dish is the perfect homestyle “farm-to-table” meal. While we can’t be at the farm right now, we are still able to get the ingredients to us. This Pugliese recipe is simple, but delicious, perfect for Spring or Fall, whenever things are being harvested or in our case right now, whenever our shipments of tomato sauce comes in from Puglia!
Prep Time: none ~ Cook Time: 30 mins ~ Serving Size: 4-6 people
- 2 Tbsp of Extra Virgin Olive Oil
- 3 Garlic cloves, crushed
- 1 Tsp of Peperoncino
- 1-2 cups of fresh Arugula
- 1/2 jar of Spaccatella di Pomodori
- Salt to Taste
- A block of Ricotta Dura for grating on top
- Add the cicatelli and arugula to a pot of boiling water, add salt to the water, and allow to cook until al dente for about 5-10 mins.
- While they are cooking, in another pan, add the Extra Virgin Olive Oil, crushed garlic cloves, peperoncino, and spaccatella di pomodori. Allow to sauté and the flavors to meld for about 5-10 mins.
- Once the pasta is done, strain and add the pasta and arugula directly to pan with the olive oil and tomato mixture. If you would like to keep some of the pasta water, you can use it for the next step to allow the sauce to mix with the pasta, but it isn’t necessary.
- Mix until each piece of pasta has a nice layer of sauce on it and the tomatoes and arugula are throughout the dish.
- Grate the ricotta dura on top, and enjoy!
Shop with Especially Puglia:
- Extra Virgin Olive Oil, - also available our Adopt an Olive Tree - Olive Oil all year long!
- Spaccatella di Pomodori, jarred in Puglia at the high of freshness!
- Durum Wheat Cicatelli Pasta