ORECCHIETTE WITH ARUGOLA, TOMATOES AND RICOTTA

25 minutes
Easy
First course

Ingredients

INGREDIENTS FOR 4:
1 lb. orecchiette pasta
2 oz. arugula
14 oz. cherry tomatoes
Sheep's milk dry ricotta to be grated
Extra virgin olive oil
Coarse Sea or Kosher salt

Preparation

Wash and dry the tomatoes and arugula

Cut the tomatoes into wedges, place in a bowl and season them with a drizzle of extra virgin olive oil.

In a large pot let cold water to boil, add salt and add the orecchiette. Cook according to the package cooking time.

When the orecchiette are ready, drain and add them to the bowl with the chopped tomatoes and arugula.

Mix everything together and, if necessary, add a little more extra virgin.

Serve the pasta and add a generous portion of grated ricotta cheese on each plate.

Add an extra touch

For this recipe choose Originale Extra Virgin Olive Oil; If you tend to lose your concentration after a lunch break, it is important to eat foods that can give you both mental and physical help to continue the afternoon.

Among the foods recommended for concentration, are tomatoes which contain many properties such as calcium, chromium, sodium, iron, magnesium, copper, zinc, potassium, phosphorus, fluorine and manganese, vitamins A, B1, B2, B3, B5, B6, C, EK and J.

In addition to these properties, tomatoes are rich in lycopene, responsible for optimizing brain function.