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Cavatelli with Arugula and Ricotta Salata
from Fine Cooking magazine, issue 21

5 Tbsp olive oil
3/4 cup chopped pitted kalamata olives
1 Tbsp fresh lemon juice
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 (Extrusions’ fresh version with garlic & parsley would be perfect)
1 large bunch arugula (8 oz.) rinsed dried well and coarsely chopped
1 cup (about 7 oz) ricotta salata grated

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


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