Orecchiette with Roasted Grape Tomatoes and Arugula (from Micol Negrin)
This vibrant orecchiette pasta dish features sweet, roasted grape tomatoes that burst with flavor and pair beautifully with peppery arugula. It’s a simple yet elegant meal that celebrates fresh ingredients. Perfect for weeknights or casual entertaining, it’s a recipe that feels both rustic and refined.
Servings 10 servings
Calories 503kcal
Equipment
Ingredients
For the sauce:
- 2 pints grape tomatoes
- 2 Tbsp extra virgin olive oil
- 2 cloves garlic chopped
- 1 Tbsp Italian parsley minced
- ½ tsp salt
- ⅛ tsp freshly ground black pepper
- ⅛ tsp chili flakes
To cook and serve:
- 2 Tbsp salt
- 2 lbs orecchiette
- 5 oz pkg arugula, stems removed, julienned
- 1 cup fresh whole-milk ricotta
- 1 clove garlic minced
- 1 Tbsp Italian parsley minced
- 2 Tbsp basil chopped
- ⅔ cup ricotta salata 1/4 pound grated
- ¼ cup extra virgin olive oil
Instructions
- Preheat oven to 450. Toss cherry tomatoes with the olive oil, garlic, parsley, salt, pepper, and chili flakes on a 11 x 17 baking sheet. Roast for 20 to 25 minutes or until soft.
- Bring 6 quarts of water to a boil. Add the orecchiette and the 2 Tablespoons salt. Cook until pasta is al dente, about 12 minutes. Drain; reserving 1/2 cup of the pasta water.
- Place the pasta in a large bowl with the roasted tomatoes. Stir in reserved pasta water, arugula, ricotta, garlic, parsley, basil, ricotta salata and olive oil. Serves 10.
Nutrition
Serving: 1 serving | Calories: 503kcal | Carbohydrates: 74g | Protein: 18g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 21mg | Sodium: 1561mg | Potassium: 533mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1405IU | Vitamin C: 17mg | Calcium: 141mg | Iron: 2mg