Orecchiette Con Rucola E Patate – Orecchiette With Arugula And Potatoes

Orecchiette Con Rucola E Pomodorino – Giuseppevalvano CC BY-SA 4.0

Ingredients

– 350 g orecchiette
– 3 potatoes
– 300 g arugola
– 50 g of extra virgin olive oil
– 2 cloves garlic
– 2 fresh tomatoes
– Grated cheese
– Salt

How to make the Orecchiette con rucola e patate:

Peel and dice the potatoes, put them in a pot with salted water, and bring to a boil and cook for 5 minutes.
Add the orecchiette Pugliese, arugula, cut into strips, and cook.
While the pasta cooks, fry oil with garlic, add the diced tomatoes, and raise the heat immediately.
Drain the pasta with the vegetables, season with olive oil, sprinkle with grated cheese and serve Apulian orecchiette with arugula and potatoes.

Serves 4

Regional recipe from Apulia

books-on-italy.com

books-on-italy.com

books-on-italy.com

books-on-italy.com

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.