Cavatelli With Arugula & Ricotta Salata

1. 1

   In a small bowl, whisk together the olive oil, olives, lemon juice, garlic, thyme, black pepper, and cayenne and set aside.

2. 2

   Bring a large pot of well-salted water to a boil and cook the cavatelli until al dente.

3. 3

   Drain it well and return it to the pan.

4. 4

   Add the arugula and the olive-oil mixture, folding gently until the ingredients are combined.

5. 5

   Let sit until the arugula has wilted, about 3 minute.

6. 6

   Sprinkle with the ricotta salata just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.