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| Cavatelli with Arugula & Ricotta Salata |
| 5 Tbs. extra-virgin olive oil |
| 3/4 cup chopped imported black olives, such as Gaeta or kalamata |
| 1 Tbs. fresh lemon juice; more to taste |
| 3 large cloves garlic, finely chopped |
| Freshly ground black pepper to taste |
| 1/4 tsp. cayenne; more to taste |
| 1 large bunch arugula (about 8 oz.), rinsed, dried well, and coarsely chopped |
| 1 cup (about 7 oz.) grated ricotta salata or feta |
| 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 al |
| dente. Drain it well and return it to the pan. Add the arugula and the olive-oil mixture, folding gently |
| until the ingredients are combined. Let sit until the arugula has wilted, about 3 min. Sprinkle with |
| the ricotta salata just before serving. |
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Software Incorporated