Ear Pasta with Arugula – Orecchiette Con La Rucola

Pasta dishes are always a good idea!

Clean and rinse the arugula. In a large saucepan, bring salted water to a boil, blanch lettuce leaves in it for 1 minute, cool and drain. In the same saucepan, bring the salted water for the pasta to a boil.

Briefly blanch (scald) tomatoes, remove skins and seeds. Chop the pulp very finely with a large kitchen knife, place in a saucepan. Stir in a third of the olive oil, salt and pepper, heat and gently gently toss.

Orecchiette in the boiling salted water form, cook in 10-15 min. al dente.

In the meantime, cut ham into tender strips. Chop onion and garlic cloves very finely. Heat the remaining olive oil in a large frying pan. Add onion and ham and sauté gently. Stir in arugula and garlic, pour on a few tbsp of the hot pasta cooking water. Season with salt and pepper.

Drain the orecchiette, drain and mix with the arugula. Pour the tomato sauce over it and add the grated cheese.

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