For the sauce:
6 cups tomatoes, -inch diced
2 teaspoons garlic, minced
1 teaspoons salt
teaspoon black pepper, ground
1/3 cup extra virgin olive oil
For the pasta
1 pound orecchiette (little ears) pasta
1 bunch (4 to 6 cups arugula or
spinach, washed and dried
3 tablespoons ricotta salata cheese,
crumbled (if not available, used
grated Parmesan)
To make the sauce: Combine tomatoes, garlic, salt, pepper,
and olive oil and saute for 5 minutes. Refrigerate until
needed.
To make the pasta: Prepare pasta according to package
directions. When hot, drain pasta, then immediately toss
with reheated tomato sauce and arugula. Arugula should
be just wilted. Sprinkle with cheese and serve.
Yield: 6 servings