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Ricotta salata is a smooth, firm sheep's milk cheese that's lightly salted. If you can't find it, use feta cheese and soak it for an hour in cold water before you grate it.Serves four.
ingredients
5 Tbs. extra-virgin olive oil
3/4 cup chopped imported black olives, such as Gaeta or Kalamata
1 Tbs. fresh lemon juice; more to taste
3 large cloves garlic, finely chopped
4-1/2 tsp. fresh thyme
Freshly ground black pepper to taste
1/4 tsp. cayenne; more to taste
1 lb. dried cavatelli
1 large bunch arugula (about 8 oz.), rinsed, dried well, and coarsely chopped
1 cup (about 7 oz.) grated ricotta salata or feta
how to make
In a small bowl, whisk the olive oil, olives, lemon juice, garlic, thyme, black pepper, and cayenne. Bring a large pot of well-salted water to a boil and cook the cavatelli until al dente. Drain it well and return it to the pan. Add the arugula and the olive-oil mixture, folding gently until the ingredients are combined. Let sit until the arugula has wilted, about 3 minutes. Sprinkle with the ricotta salata just before serving.
From Fine Cooking 21, pp. 36-39
June 1, 1997
photo: Rita Maas
