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  • Cavatelli with Arugula and Olives

    Cavatelli with Arugula and Olives (see photo) is a very fresh-tasting, summery dish. The flavors are clean, light, and satisfying. It is perfect for a spring or summer lunch—quick and light, yet delicious!

    YIELD: 4 SERVINGS
    • 3 tablespoons (45 mL) extra virgin olive oil
    • 3 cloves garlic, peeled and thinly sliced
    • 1 cup (236 mL) black olives, chopped
    • 1 recipe Cavatelli (see recipe)
    • 1 (7-ounce [196-g]) bag arugula
    • ¾ cup (177 mL) grated pecorino cheese, for sprinkling

    1. In a medium pan, heat the olive oil and garlic over low heat until the garlic starts to turn yellow and releases its aroma. Add the olives and cook for an additional 3 minutes, until the flavors blend.

    2. Meanwhile, bring to a boil 4 quarts (3.8 L) of water. Salt the water generously. Add the Cavatelli to the boiling water and cook for about 4 minutes. Add the arugula. Continue cooking for 3 minutes, or until the pasta cooked to al dente. Drain and toss in the olive sauce.

    3. Sprinkle with pecorino cheese and serve immediately.

    * You can substitute dry cavatelli or orecchiette for the fresh cavatelli. If you do so, follow the package instructions for amount and cooking time. Make sure to cook the pasta in well-salted water.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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