Ingredients

• 1 lb orecchiette pasta, fresh is better
• 1 lb cherry tomatoes, halved
• 1 clove garlic, finely chopped
• 1 cup arugula
• ½ cup fresh basil leaves, chopped or torn
• ½ cup olive oil
• Fine sea salt, to taste
• Freshly ground black pepper, to taste
• 4 oz ricotta salata cheese, grated
• Extra-virgin olive oil, for drizzling

Instructions

1. Make the crudaiola marinade
   In a large bowl combine halved cherry tomatoes, chopped garlic, torn basil, olive oil, salt, and pepper. Let the mixture sit and marinate for 10 minutes to allow the flavors to blend.
2. Cook the orecchiette & combine with tomato mixture
   Bring a large pot of salted water to a boil. Cook orecchiette until al dente. Drain and toss immediately with the marinated tomato mixture until well coated.
3. Finish the dish
   Gently fold in the arugula and mix everything together. Top with grated ricotta salata and drizzle with extra-virgin olive oil.
4. Serve
   Serve immediately while slightly warm or at room temperature.