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Cavatelli with Arugula & Ricotta Salata




Source of Recipe


taunton.com






Recipe Introduction


Ricotta salata is a smooth, firm sheep's milk cheese that's lightly salted. If you can't find it, use feta cheese and soak it for an hour in cold water before you use it.





List of Ingredients



• 5 T extra-virgin olive oil
  
• 3/4 cup chopped imported black olives, such as Gaeta or kalamata
  
• 1 T fresh lemon juice; more to taste
  
• 3 large cloves garlic, finely chopped
  
• 4 1/2 tsp fresh thyme
  
• freshly ground black pepper, to taste
  
• 1/4 tsp cayenne ; more to taste
  
• 1 lb cavatelli
  
• 1 large bunch arugula (about 8 oz), rinsed, dried well, and coarsely chopped
  
• 1 cup (about 7 oz) grated ricotta salata or feta
  






Instructions



1. In a small bowl, whisk together olive oil, olives, lemon juice, garlic, thyme, black pepper, and cayenne and set aside.
   
2. Bring a large pot of well-salted water to a boil and cook the cavatelli until al dente. Drain it well and return it to the pan.
   
3. Add the argula and the olive-oil mixture, folding gently until the ingredients are combined. Let sit until the arugula has wilted, about 3 minutes.
   
4. Sprinkle with the ricotta salata just before serving.
   






Final Comments


Serves 4.