Ingredients
- 350g Orecchiette
- 150g potatoes
- 150g rucola
- garlic
- olive oil
- chilli flakes
- salt
- Pecorino
Prep
Peel the potatoes and cut them into small cubes (around a cm in size).
Wash the rucola thoroughly, remove the stems and chop the leaves fairly finely.
Procedure
Bring a pot of water to the boil, then add salt and pasta. After about 5 mins, add the potatoes and after another 5 minutes, add the rucola.
In a pan, heat a cup of olive oil with a couple of squished cloves of garlic and a tabelespoon of chilli flakes. Drain the pasta etc., put it in the pan and make it shlap. Serve with grated Pecorino.
Notes
If you have cherry tomatoes, add them to the oil. In this case, you'll have to start it simultaneously with the pasta.