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Cavatelli, Arugula and Potatoes

di Academia Barilla

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Cavatelli, Arugula and Potatoes
50 minutes


First course

Ingredients for 4 people

14 ounces cavatelli
5 ½ ounces arugula
1 cup diced tomatoes
1/3 pound potatoes
3 tablespoons extra virgin olive oil
1 clove garlic
4 basil leaves
salt and pepper to taste.

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Cavatelli Medium shells 14 ounces

Preparation 20 minutes preparation + 30 minutes cooking
1. Heat two tablespoons of extra virgin olive oil in a pan over medium heat

2. When the oil is hot, add the peeled and thinly sliced garlic and cook slowly so that the garlic browns only slightly

3. Add the tomatoes and basil and cook over low heat for about twenty minutes

4. Season with salt and pepper

5. Meanwhile, peel the potatoes and chop into pieces about 1 inch on a side

6. Cook for about 15 minutes or until soft enough to pierce with a fork, then add the washed arugula

7. When the water returns to a boil, add the cavatelli and cook for the time indicated on the package

8. Drain the pasta, potatoes and arugula, dress with the tomato sauce and serve hot

9. Fusilli can be substituted for the cavatelli