Cavatelli with arugula
Instructions
Wash the tomatoes cut in half and accommodate them at the bottom of an oiled baking dish.
Season with salt, a few cloves of garlic and oil and let them dry in the oven.
Boil the cavatelli in salted boiling water; almost at the end of cooking add 3/4 of the rocket, to finish cooking and drain cavatelli, then turn them over in tomatoes after removing garlic and finish with chopped raw Arugula and basil.
Ingredients and dosing for 4 persons
- 400 g of type fresh cavatelli pasta
- 1 bunch of arugula salad
- 300 g of cherry tomatoes
- Basil
- Some cloves of garlic
- Olive oil extra virgin
- Salt