INGREDIENTS :

1/3 cup Unico Premium Extra Virgin Olive Oil

3 cloves garlic , peeled and lightly crushed

3 cups Unico Whole Tomatoes with their juice put through a food mill to remove seeds

salt and freshly ground black pepper to taste

1 lb. fresh arugula , thoroughly washed and stems removed

1 lb. Unico Baby Shells

¼ cup freshly grated pecorino or romano cheese or 1/3 c. freshly grated parmigiano reggiano cheese

PREPARATION: Heat the oil in a saucepan over medium heat. Add the garlic until golden on all sides. Discard the garlic and add the tomatoes. When the tomatoes come to a boil, reduce the heat to low, season with salt and pepper and cook uncovered at the gentlest simmer (13 – 15 minutes) or until the sauce has a medium thick consistency. Turn the heat off under the pan.

Meanwhile, bring a large pot of water to a boil. Add 1 Tbsp. salt, the arugula and the orecchiette. Cook uncovered over high heat stirring occasionally until the pasta is tender but a little bit firm to the bite.

Drain the pasta and arugula and place it in a large, heated serving bowl. Add about half of the sauce and half of the pecorino cheese or ¼ c. or parmesan cheese. Mix well until pasta and sauce are well combined. Add more sauce as needed. Taste and adjust and serve with additional cheese.

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