Orecchiette with arugula tomato ricotta sauce

I was a little skeptical of a double-starch dish involving both pasta and potatoes, but this works.

Orecchiette with arugula

Adapted from “Cook’s Encyclopedia of Pasta”

Ingredients

3 tablespoons olive oil, divided

1 small red onion, finely chopped, divided

1 (14.5-ounce) can crushed fire-roasted tomatoes

½ teaspoon dried oregano

Pinch of cayenne

2 tablespoons wine (white or red both work)

2 potatoes, peeled and diced, about 7 ounces

2¾ cups orecchiette

2 garlic cloves, finely chopped

5 ounces  arugula leaves

½ cup ricotta

Grated Parmesan for garnish

Method

While bringing pasta water to a boil, heat 1 tablespoon of olive oil in a large skillet. Add half of the onion to the pan and cook over medium low heat until softened. Add tomatoes, oregano, cayenne and wine. Cover and simmer for about 15 minutes.

When pasta water comes to a boil, salt generously and add orecchiette and potatoes. Cook until potatoes are tender and pasta is al dente.

Meanwhile, heat remaining olive oil in another skillet. Cook garlic and remaining onion in the oil for 2 minutes. Add arugula in batches, stirring until wilted and adding more as you go.

Toss drained pasta and potatoes with tomato mixture. Add arugula mixture, ricotta and salt and pepper to taste. Serve with grated Parmesan. Serves 4-6, depending on whether it’s a main course or side dish.

Rating: Nice. The ricotta makes it a vaguely creamy tomato sauce. Very filling, but not leaden, despite the double dose of starch. I'd make it again.