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!
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.
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