Orecchiette with Arugula and Tomato Sauce
Orecchiette with Arugula and Tomato Sauce
A peppery southern-Italian classic: pasta and fresh arugula boiled together, then tossed with a simple garlic-infused tomato sauce and pecorino.
Prep: 10 minutes · Cook: 25 minutes
What Is Orecchiette with Arugula and Tomato Sauce?
A Puglian-style pasta where arugula is boiled right in the pot with the pasta, then both are tossed with a simple garlic-scented tomato sauce and sharp pecorino.
Why Make Orecchiette with Arugula and Tomato Sauce?
- Peppery arugula balances the sweet tomato sauce
- One pot cooks both pasta and greens
- A true southern-Italian classic
- Ready in about 35 minutes
- Naturally vegetarian
Unico Products Used in This Recipe
Ingredients
- 1/3 cup extra virgin olive oil
- 3 cloves garlic (peeled and lightly crushed)
- 3 cups whole tomatoes (with juice, milled to remove seeds)
- salt and pepper (to taste)
- 1 lb fresh arugula (washed, stems removed)
- 450 g baby shells (or orecchiette)
- 1/4 cup pecorino or romano cheese (grated, or 1/3 cup parmigiano reggiano)
Instructions
- Heat the oil in a saucepan over medium heat, add the garlic and cook until golden on all sides, then discard the garlic.
- Add the milled tomatoes; when they come to a boil, reduce the heat, season with salt and pepper and simmer gently, uncovered, 13-15 minutes until medium-thick. Turn off the heat.
- Meanwhile, bring a large pot of water to a boil; add 1 tablespoon of salt, the arugula and the pasta together.
- Cook uncovered over high heat, stirring occasionally, until the pasta is al dente.
- Drain the pasta and arugula and place in a large heated serving bowl.
- Add about half the sauce and half the cheese and mix well; add more sauce as needed, taste, adjust, and serve with extra cheese.
Cooking Tips
- Cook the arugula in the same pot as the pasta
- Infuse the oil with garlic, then remove it
- Mill the tomatoes for a smooth sauce
- Use sharp pecorino for authentic bite
- Dress the pasta with sauce in stages so it never drowns
Frequently Asked Questions About Orecchiette with Arugula and Tomato Sauce
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1. Can I use spinach instead of arugula?
Yes, though you'll lose the peppery bite that defines the dish; add spinach in the last minute of cooking.
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2. Why boil the arugula with the pasta?
It's the traditional Puglian shortcut — the greens season the water and finish cooking exactly when the pasta does.
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3. What pasta shape works best?
Orecchiette is traditional; small shells catch the sauce the same way.
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4. Is this dish vegetarian?
Yes — and it's vegan if you skip the cheese.
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5. How do I store leftovers?
Refrigerate up to 2 days; reheat gently with a splash of water.
Cooking Guides & Tips
- What Is Passata? How to Use Sieved Tomatoes A plain-language guide to passata — smooth, uncooked sieved tomatoes — and how to use it for fast, silky sauces, soups and pizza.
- How to Cook Pasta Perfectly Every Time
- Choosing the Right Pasta Shape for Your Sauce
Orecchiette with Arugula and Tomato Sauce Made Simple
Orecchiette with Arugula and Tomato Sauce brings a taste of Puglia home with almost no fuss. Unico tomatoes and baby shells make it an easy weeknight classic.