Ingredients with Measurements:
- 1 pound of pasta (penne or fusilli)
- 1/2 cup of Pecorino della Versilia cheese, grated
- 3 cups of arugula leaves, washed and dried
- 1/4 cup of extra-virgin olive oil
- 2 cloves of garlic, minced
- 1/4 teaspoon of red pepper flakes
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large skillet for sautéing arugula and garlic
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and reserve 1/2 cup of the pasta water.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and sauté for 1-2 minutes until fragrant.
3. Add the arugula leaves to the skillet and sauté for 2-3 minutes until wilted.
4. Add the cooked pasta to the skillet and toss to combine with the arugula and garlic. If the pasta seems dry, add some of the reserved pasta water to moisten it.
5. Remove the skillet from the heat and add the grated Pecorino della Versilia cheese. Toss the pasta until the cheese is melted and the pasta is coated in a creamy sauce.
6. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 55g
Protein: 16g
Sodium: 350mg
Sugar: 2g
Substitutions for ingredients:
- Pecorino Romano or Parmesan cheese can be substituted for Pecorino della Versilia.
- Baby spinach or kale can be substituted for arugula.
Variations:
- Add cooked chicken or shrimp to the pasta for a protein boost.
- Top the pasta with toasted pine nuts or breadcrumbs for added crunch.
- Add cherry tomatoes or roasted red peppers for a pop of color and flavor.
Tips and tricks:
- Reserve some of the pasta water to add to the pasta if it seems dry.
- Use a good quality extra-virgin olive oil for the best flavor.
- Don't overcook the arugula or it will become mushy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pasta in a skillet over medium heat with a splash of water or broth to moisten it.
Presentation ideas:
Serve the pasta in individual bowls or on a large platter. Garnish with additional grated cheese and fresh arugula leaves.
Garnishes:
Grated cheese, fresh arugula leaves, toasted pine nuts, or breadcrumbs.
Pairings:
Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
A simple green salad or roasted vegetables would be a great side dish.
Troubleshooting advice:
If the pasta seems dry, add some of the reserved pasta water to moisten it.
Food safety advice:
Make sure to wash and dry the arugula leaves thoroughly before using them in the recipe.
Food history:
Pecorino della Versilia is a type of sheep's milk cheese that is produced in the Versilia region of Tuscany, Italy. It has a tangy, salty flavor and is often used in pasta dishes.
Flavor profiles:
The Pecorino cheese adds a salty, tangy flavor to the pasta, while the arugula adds a slightly bitter, peppery flavor.
Serving suggestions:
Serve the pasta hot as a main dish or as a side dish with grilled chicken or fish.
Related Categories
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Region: Italian