RomanItalian
Pasta with Arugula, Tomato and Rusk Crumbs
by Chef Max Mariola · 1.1M subscribers on YouTube
A simple and flavorful pasta dish from Chef Max Mariola: bavette pasta with fresh arugula, cherry tomatoes, garlic, chili, and crunchy wholemeal rusk crumbs, finished with a touch of pecorino cheese.
- Servings
- 2
- Difficulty
- easy
Ingredients
9 items- 200 gRuccolafresh arugula
- 100 gDatterini Tomatoescherry tomatoes
- Fresh Chili Pepperto taste
- 1 pcsGarlicclove
- Bavettebavette pasta for 2
- Extra Virgin Olive Oilextra virgin olive oil
- Fette Biscottate Integraliwholemeal rusks
- Pecorino(optional) — grated, optional
- Saltsalt for pasta water
Method
- Clean the arugula: remove the tough stems and keep only the tender leaves.
- In a large pan, heat olive oil over medium heat. Add a clove of garlic and fresh chili pepper.
- Remove the pan from the heat and add the cherry tomatoes. Gently crush them.
- Return the pan to low heat, add a ladle of pasta cooking water and the arugula. Cook until the arugula wilts.
- Meanwhile, cook the pasta (bavette) in salted boiling water until al dente.
- Drain the pasta and add it to the pan with the arugula and tomatoes. Toss everything together.
- Crush the wholemeal rusks into coarse crumbs. Add to the pasta and toss.
- Optionally, add grated pecorino cheese to taste. Serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
