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| picture from roccoeisuoifornelli.it |
The summer is here and the heat of recent days makes you wanna just sea and relaxation.
Also decreases the appetite and is always looking for quick meals and fresh to eat lunch and even dinner.
During this period, then the password will be: the smell of summer.
Begin immediately with a classic dish that we eat so much because in addition to being lightweight, can also be consummate on the beach.
Ingredients
14.11 oz. (400g) orecchiette
2 bunches arugula
8. 81 oz. (250g) cherry tomatoes
ricotta marzotica or parmesan cheese
oil, salt and pepper to taste
In a bowl, chop the tomatoes and the arugula.
Season with plenty of oil, cheese, salt, and if you like chili.
Let rest in refrigerator.
Boil orecchiette, leaving a tablespoon of cooking water aside, and pour in the bowl.
Amalgamated the pasta with the tomatoes, add the cooking water and serve.
We prepare this dish, sometimes replacing the arugula with basil and condendo with "ricotta marzotica", a kind of crumbly cheese typical of my area.
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