The picture above is of last night's dinner. Not only did this pasta look pretty, but it was really tasty. I found the recipe in the May 2009 issue of Chatelaine. The orange peel gives it a fresh flavour - great for spring and summer. I had to improvise a little as I didn't have all ingredients on hand, but it still turned out really well. I will list my improvisations in brackets, but I am sure the original recipe is even better so try it if you have the ingredients.
Orecchitte with Herbed Garlic Tomatoes
1/2 of 500g pkg of orecchiette, about 2 cups (I used 2 cups of dry whole wheat penne)
1 small orange
2 garlic cloves (I used 3 because I love garlic)
Olive oil
1 pint cherry/grape tomatoes
pinches of salt and pepper
4 cups of arugula (I used spinach)
1/2 cup of chopped fresh basil or fresh chives (I used chives from my new garden!)
11/2 cups of crumbled feta or goat cheese.
Cook past according to directions. Meanwhile finely grate peel from half of the orange. Mince garlic. Lightly coat large frying pan with olive oil & set over medium heat. Add tomatoes, garlic, salt & pepper. Stir frequently until tomatoes start to break down (watch out cuz those little suckers squirt when they break down!) about 3 to 5 minutes. Chop basil or chives.
When pasta is cooked scoop out 1/4 cup of water. Drain the rest of the the water from pasta and add pasta to garlic tomato mixture along with pasta water, orange peel & basil/chives. Toss well & gradually stir in arugula & 1 cup of crumbed feta. Taste & add salt if needed.
Serve in pasta bowl & crumble remaining feta over top.
Really simple and really tasty!

