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Cavatelli with baby arugula and potatoes

  • 50 minutes
  • Easy
  • First Courses
Puglia

Ingredients: Per 4 servings

  • 2 lb baby arugula
  • 1 lb cavatelli
  • 1 lb canned tomatoes
  • 1 lb potatoes
  • extra virgin olive oil
  • garlic
  • basil
  • salt and pepper

Preparation:

Sauté sliced garlic in a couple of tablespoons of oil, add basil and peeled tomatoes, a pinch of salt, then cook over a gentle heat. Meanwhile, bring salted water to the boil in a large pot and boil the peeled potatoes. When almost done, add some baby arugula, and, once the water is boiling again, the cavatelli. Once cooked, drain, put everything back into the pot then add the tomato sauce. Serve hot.