180 g (6.35 oz) fresh orecchiette pasta made of durum wheat semolina
10 cherry or pizzutello tomatoes
1 teaspoon of Ariosto garlic and chili
extra virgin olive oil
Grated hard Ricotta
Wash and cut the tomatoes and Arugula.
In a bowl pour a little extra virgin olive oil and a pinch of Ariosto garlic and chili and allow to marinate for 15 minutes.
Combine the Ariosto marinade sauce with the chopped tomatoes and arugula.
Cook the orecchiette of durum wheat semolina in salted boiling water.
Drain al dente and add to the sauce.
Pour into dishes and serve with a sprinkle of grated hard ricotta cheese.
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