Orecchiette With Cherry Tomatoes and Arugula

Utterly delicious and so easy! One of my favourite go-to recipes. The only change I make to the recipe is to add the arugula to individual bowls of pasta. I like leftovers and heating up pasta with wilted greens just makes the greens nasty. Fresh greens tossed with your bowl of hot pasta makes the greens wilt nicely and still taste fresh.

This is a wonderful recipe and has become a staple in our house. I usually add some ground hot Italian sausage to make it a little more hearty. Also, I've been using small shells instead of orecchiette (shells are less than half the price and just as good). Highly recommend this recipe.

Smart, flexible dish that fits squarely into a weeknight schedule with the hopeful promise of leftovers for singles: I thinly sliced the garlic and, mindful of the heat, left the slices in through the finish. I also added a tin of drained and chopped anchovies (no bones!) plus a teaspoon of red pepper flakes. I doubled the arugula and the pecorino and the resulting sauce was silky and abundant. Coarse ground pepper to finish as needed. Served at room temp with a bone dry Sauvignon Blanc.

Very tasty, but could use double the amount of arugula.

Excellent dish! I've been making a variation on this one for years, albeit with fusili or rotini, and sometimes adding a poached egg on top of each serving. For a vegan dish, just omit the cheese and grate over some marinated baked tofu - those savory, rather firm squares or rectangles you can buy or make (see Lorna Sass, The New Soy Cookbook). Delicious any way you choose to make it!

Delicious "as is" recipe, especially when cherry tomatoes are at their summer height. Later in the year, when the tomatoes are only so-so, this recipe takes well to judicious addition. Any of the following work brilliantly: drained/rinsed capers; toasted pine nuts; torn fresh basil; croutons toasted in garlic oil; red pepper flakes; a handful of chopped gourmet olives; a small handful of finely chopped giardiniera; smoked mussels.

When using cherry tomatoes I always spear one by one them with the tines of a fork before placing them in the pan.

This allows the juices within to escape and help form the sauce.

Without piecing they finally split open, but there isn't as much liquid to contribute to the sauce.

Have others found this to be the case...?

I thought the pecorino really added a lot...a little more bite than parmesan, especially with the peppery arugula. Simple and tasty.

Being a garlic lover, I left the garlic in the recipe, rather than remove it after flavoring the oil.
For expediency sake, I threw the tomatoes in the food processor and just pulsed them a few times rather than take the time to chop them by hand.
This was a simple and delicious recipe. It was tasty immediately after cooking as well as it was served warm.

Although this recipe serves 4 and there are 2 of us, we are also having it for supper tonight as the dish is so delicious. The pecorino made the dish more interesting as did the generous amount of arugula. The dish was served at room temperature and served with Sauvignon Blanc.

Loved this dish. Very similar to what all the women in my mother's family made only with broccoli rabe and sautéd Italian sausage out of the casing. This version with arugula (which I love) is lighter and more refreshing for summer.

D E L I C I O U S ! I also left the garlic in because, WHY NOT? My husband LOVED it! Easy, quick, summer dish. Will definitely be making again.

Delicious. Used freshly grated Parmesan. Next time I'll use more arugula.

Step 3 includes this instruction: "Fold in arugula and remaining oil." For clarity, I would suggest the ingredient list be edited to read 1/4 c EVOO , divided

Even better with a little balsamic vinegar added at the end