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Cavatelli with arugula and potatoes Recipe

Cavatelli with arugula and potatoes Recipe

Cavatelli with arugula and potatoes Recipe

(cavatelli, rughetta e patate)

Preparation time : 20 minutes + 30 minutes cooking time

Ingredients for 4 servings

  • cavatelli pasta 14 oz (400 g)
  • arugula 51/3 oz (150 g)
  • canned whole plum tomatoes crushed by hand 5 1⁄3 oz (150 g)
  • potatoes, peeled and diced 51/3 oz (150 g)
  • extra-virgin olive oil 2 tbsp (30 ml)
  • garlic, 1 clove, sliced
  • basil leaves 4
  • salt and pepper to taste

Method :

  1. Sauté sliced garlic in a couple of tablespoons of oil; add the basil and tomatoes and a pinch of salt, then cook over low heat until the sauce has thickened.
  2. Meanwhile, bring salted water to a boil in a large pot and boil the peeled and diced (about 1 inch/3 cm cubes) potatoes. When almost done, add some arugula, and, once the water is boiling again, the cavatelli. Once cooked, drain, put everything back into the pot then add the tomato sauce. Top with a little arugula and serve hot.