In Puglia, cavatelli or strascinate would be the star of this delightful dish, dressed with ripe cherry tomatoes quickly softened in the skillet, and a heap of tangy arugula, tossed into the pot to cook with the pasta. Artisan-made pasta from Puglia is my preference, but any good-quality cavatelli or orecchiette would be a fine substitute. In summer, when ripe sweet tomatoes and tender arugula are plentiful, this dish will always be delicious.

　　

Ingredients

serves 6

　　3 cups (about 1 pound) ripe cherry tomatoes or ripe plum tomatoes, rinsed

　　1 teaspoon coarse sea salt or kosher salt, or to taste, plus more for the pasta pot

　　1/4 cup extra-virgin olive oil, plus more for finishing

　　4 plump garlic cloves, sliced

　　1/4 teaspoon peperoncino flakes, or to taste

　　1 pound cavatelli, strascinate, or orecchiette, preferably from Puglia (see Sources, page 340)

　　1 pound fresh, tender arugula, rinsed and drained

　　1/2 cup freshly grated Canestrato Pugliese (see box, page 319) or Pecorino Romano

　　

Recommended Equipment

A large pot, 8-quart capacity or larger, with a cover, for cooking the pasta

　　A heavy-bottomed skillet or sauté pan, 14-inch diameter

　　

Step 1

Cut the cherry tomatoes in half, or, if using plum tomatoes, cut them into 1/2-inch chunks, to have 3 cups of cut-up fresh tomato.

　　

Step 2

Start heating 6 quarts of water with 1 tablespoon of salt in a large pot.

　　

Step 3

In the big skillet, heat the 1/4 cup olive oil, sliced garlic, and peperoncino over medium-high heat, stirring, until the garlic is sizzling and starting to color. Pour in the cut tomatoes, season with a teaspoon salt, and bring to a bubbling simmer. Cook, stirring frequently, about 3 or 4 minutes, just until the tomatoes have softened a bit and the juices are slightly thickened. Turn off the heat.

　　

Step 4

When the pasta water is boiling, stir in the cavatelli or other pasta. Return to the boil, and cook for 7 to 8 minutes (or 6 minutes less than time indicated on the package), then drop all the arugula into the pot. Stir well, cover, and bring the water back to the boil rapidly. Cook pasta and arugula together for 5 minutes, or until the pasta is nearly al dente.

　　

Step 5

Meanwhile, bring the cut tomatoes in the skillet back to a simmer. Lift out the pasta and cooked greens with a spider, drain for a moment, then drop into the skillet. Cook over high heat, tossing continuously, until the pan juices have thickened and nicely coat the pasta. Turn off the heat, sprinkle the grated cheese over the pasta, and toss. Drizzle on more olive oil, toss, and serve immediately in warm bowls.

　　From Lidia's Italy by Lidia Matticchio Bastianich. Copyright (c) 2007 by Lidia Matticchio Bastianich. Published by Knopf.Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American Kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York.