Orecchiette With Cherry Tomatoes and Arugula
Photo © Deb Perelman
- 2 tablespoons olive oil
- 2 cloves of garlic, minced
- 2 small shallots, finely chopped
- 1 pint mixed red and yellow cherry tomatoes, quartered
- Cooked fresh orecchiette (approx. 2 cups dry but I did not measure)
- 2 cups fresh arugula, de-stemmed, roughly chopped
- Salt and pepper
- Freshly grated parmesan reggiano
- This recipe is vegetarian
- Produce
- Arugula, fresh (2 cups)
- Cherry tomatoes, mixed red and yellow (1 pint)
- Garlic (2 cloves)
- Shallots, small (2)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Salt and pepper (1)
- Pasta & Grains
- Orecchiette, Cooked fresh (1)
- Dairy
- Parmesan reggiano (1)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published December 5, 2006 (6 years ago).
18 people saved this recipe.
