Orecchiette With Cherry Tomatoes and Arugula

Utterly delicious and so easy! One of my favourite go-to recipes. The only change I make to the recipe is to add the arugula to individual bowls of pasta. I like leftovers and heating up pasta with wilted greens just makes the greens nasty. Fresh greens tossed with your bowl of hot pasta makes the greens wilt nicely and still taste fresh.

This is a wonderful recipe and has become a staple in our house. I usually add some ground hot Italian sausage to make it a little more hearty. Also, I've been using small shells instead of orecchiette (shells are less than half the price and just as good). Highly recommend this recipe.

Smart, flexible dish that fits squarely into a weeknight schedule with the hopeful promise of leftovers for singles: I thinly sliced the garlic and, mindful of the heat, left the slices in through the finish. I also added a tin of drained and chopped anchovies (no bones!) plus a teaspoon of red pepper flakes. I doubled the arugula and the pecorino and the resulting sauce was silky and abundant. Coarse ground pepper to finish as needed. Served at room temp with a bone dry Sauvignon Blanc.