Cook what you grow
Orecchiette with Arugula and Potato
A Puglian one-pot: potatoes and orecchiette boiled together, tossed with garlic chili oil and a mountain of arugula that wilts down into a glossy sauce.
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Ingredients
serves 4From the garden
- 8 cups arugula, packed, thick stems removed
- 2 medium waxy potatoes, peeled and cut into 1/2-inch dice
- 4 cloves garlic, thinly sliced
From the pantry
- 1 lb orecchiette
- ⅓ cup olive oil · divided between the breadcrumbs and the garlic oil
- ½ tsp red pepper flakes
- ¾ cup coarse breadcrumbs · the southern Italian stand-in for grated cheese
- 1 lemon · juice only
- salt · to taste
- black pepper