This is one of those nothing recipes that relies on extraordinary ingredients. The cherry tomatoes used here are daterini, a particularly intense variety that is grown on the estate. If you’re unsure if your cherry tomatoes are up to the job just taste one. If it tastes watery and bland, this recipe won’t do anything to improve it. Better to move on to another recipe or else search out better tomatoes. Or used canned cherry tomatoes which will do in a pinch.
The arugula used here is the perennial variety, that grows wild in Puglia. Tough and spicy, it adds both flavor and texture to the dish. Pre-washed, bagged, hothouse arugula may not have the same effect but you can always substitute another green, like watercress.
Bring a large pot of salted water to boil. Add the pasta and let cook till almost done.
In the meantime pour the oil in a large pan big enough to hold the drained pasta later. Add the cherry tomatoes, basil and salt and pepper. Let it cook over high flame for about 10 minutes.
Drain the pasta, and add to the pan with the tomatoes, using the back of your spoon to smash the tomatoes, letting their juice run out. Toss to coat the pasta completely.
To serve: place portions in individual bowls and then scatter with fresh arugula leaves and grated ricotta salata. Drizzle with extra virgin olive oil and serve.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2019/03/lunch-in-puglia-ideas-for-lent/