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Orecchiette with rocket
 ne of those nice just-us-and-the-video pasta dishes that comes from Apulia, the 'heel' of Italy and uses 'little ears' of orecchiette pasta - or use any good quality short pasta.
Feeds 4
- 300 g rocket leaves
- 450 g orecchiette
- 2 tbsp extra virgin olive oil
- 2 small red chillies
- 2 garlic cloves, finely sliced
- 1 tbsp extra virgin olive oil
- 2 tbsp grated parmesan or pecorino
- Wash the rocket leaves and shake dry. Cook the pasta in a large pot of
simmering, salted water until tender, then drain. Orecchiette can take
longer than normal pasta to cook, and may require a good 20 minutes,
especially if they are the artisanal ( hand-made) variety.
- Gently heat the olive oil, chilli and garlic in a non-stick fry pan,
stirring, until hot, without actually frying. Add the rocket and toss until
wilted.
- Drain the pasta well and toss it in the remaining tablespoon of
olive oil. Add the contents of the fry pan, toss lightly and serve hot, with
a scattering of grated cheese.
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