– 350 g orecchiette
– 3 potatoes
– 300 g arugola
– 50 g of extra virgin olive oil
– 2 cloves garlic
– 2 fresh tomatoes
– Grated cheese
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.
Regional recipe from Apulia