Orecchiette with Arugula (Orecchiette con La Rucola)
Instructions
in a pan, heat the oil and Brown the onion that you previously peeled, washed, dried carefully with a paper towel and chopped with the help of a kitchen mixer.
Add the tomato puree and a dash of salt.
Stir well with a wooden spoon and add the shrimp that you add and cook for about 10 minutes.
Almost when cooked, pour the Brandy and let it evaporate carrying the flame for a few minutes at most.
Aside in a pot of boiling water, heat the arugula that have previously washed and half-cooked add the orecchiette.
When you have reached the ideal cooking, drain and add to sauce pan saltandole for a few minutes.
Serve warm with hard ricotta spolverizzandole RIPed.
Ingredients and dosing for 4 persons
- 400 g of type pasta orecchiette
- 300 g of arugula salad
- 300 g of shrimp
- 50 cl of tomato
- 1 pinch of salt
- Olive oil
- 1 onion
- 1/2 cup of brandy