Orecchiette with herbed garlic tomatoes
0
- Prep Time10 mins
- Total Time10 mins
- Makes4 Servings
Using cherry tomatoes for this dish will get you off the hook for slicing. Orange zest and peppery arugula add instant flavour.
Ingredients
2 cups orechiette pasta
1 small orange
2 small garlic cloves
olive oil
1 pint cherry or grape tomatoes, preferably orange or yellow
pinch of salt and pepper
4 cups arugula
1/2 cup chopped chives or basil
1 1/2 cups crumbled feta, or 140-g log goat cheese
Instructions
Bring a large pot of water to a boil. Cook pasta, following package directions, until al dente, from 8 to 11 min. Meanwhile, finely grate peel from half of orange. Mince garlic. Lightly coat a large frying pan with oil and set over medium heat. Add tomatoes, garlic, salt and pepper. Stir frequently, uncovered, until tomatoes start to break down, 3 to 5 min. If arugula leaves are large, tear into smaller pieces. Prepare basil.
When pasta is cooked, scoop out about ¼ cup (50 mL) of water. Drain pasta and add to tomato-garlic mixture along with pasta water, orange peel and basil. Toss well, then gradually stir in the arugula and about 1 cup (250 mL) crumbled feta. Taste and add salt if needed. Serve in big pasta bowls and crumble remaining feta overtop.
Nutrition (per serving)
Calories 425, Protein 19g, Carbohydrates 56g, Fat 15g, Fibre 5g, Sodium 835mg.