Orecchiette with Potatoes and Arugula

Name: Orecchiette with Potatoes and Arugula
Cuisine: Italian
Ingredients: ½ red onion, diced; Sea salt; 6-8 fingerling potatoes, cubed; ¼ cup extra virgin olive oil; 8 ounces orecchiette; 2 cloves fresh garlic, peeled, minced; 1 small sprig fresh rosemary; Generous pinch crushed red pepper flakes; 2 large handfuls baby arugula, rinsed well

Preparation info

Makes
2-3
servings

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

My Sicilian husband always says potatoes and pasta don’t go together, but he’s wrong…just this once. This dish is heaven if you love pasta and potatoes and I have added delicate bitter arugula to help you digest the carbs. It’s perfection.

Ingredients

¼ cup extra virgin olive oil
6-8 fingerling potatoes, cubed
Sea salt
½

Europe
Italy
Pasta
Vegan

Method

Place olive oil in a deep skillet over medium heat. When the oil is warmed through, stir in potatoes and a pinch of salt. Cook, stirring until the potatoes have browned on the edges, about 6-7 minutes. Stir in onion and a pinch of salt and sauté until onions are translucent, about 3 minutes. Make a well in the center of the onions and potatoes and add garlic, rosemary, chili flakes and half the