Orecchiette with rocket, sun-dried tomatoes and potatoes | Quick recipe with Vigoroso oil

Orecchiette with Arugula, Sun-Dried Tomatoes, and Potatoes represent the essence of Mediterranean cuisine: simplicity, balance, and quality ingredients that enhance each other. This first course embodies a perfect blend of flavors and textures, where the strong taste of wild arugula meets the sweetness of potatoes and the intensity of our sun-dried tomatoes, all enhanced by the distinctive character of Oleificio Fratelli Vieste's Vigoroso extra virgin olive oil.

The strength of this recipe lies in its apparent simplicity, which conceals a surprising harmony of flavors. Oleificio Fratelli Vieste's sun-dried tomatoes, with their concentrated taste and soft texture, create a perfect contrast with the crispness of the orecchiette and the delicacy of the potatoes. Wild arugula, with its slightly spicy flavor, adds freshness and character to the dish, while Vigoroso extra virgin olive oil, with its fruity notes and decisive aftertaste, binds all the ingredients in an embrace of flavors.

This dish embodies the "less is more" philosophy: a few carefully selected ingredients that, together, create a complete gastronomic experience. Cooking potatoes, arugula, and pasta in a single pot not only simplifies preparation but also allows the potato starches to bind with the cooking water, creating a light, natural creaminess that coats the orecchiette.

Orecchiette with Arugula, Sun-Dried Tomatoes, and Potatoes are ideal for a quick but flavorful lunch, or for an informal dinner with friends. A dish that demonstrates how gastronomic excellence lies not in complexity, but in the quality of ingredients and respect for their natural flavors.

Preparation time: 5 minutes
Cooking time: 15 minutes
Difficulty: Easy
Servings: 2 people

INGREDIENTS

1 clove garlic
150 g Oleificio Fratelli Vieste sun-dried tomatoes
200 g potatoes (peeled weight)
80 g fresh, wild arugula
200 g fresh orecchiette
Oleificio Fratelli Vieste Vigoroso extra virgin olive oil
salt

PREPARATION

Peel the potatoes and cut them into cubes.
Bring a pot of abundant water to a boil, salt when boiling, and cook the potatoes for about 15 minutes; also add the arugula and fresh orecchiette (if using dried orecchiette, add them to the water immediately after the potatoes) for about 5 minutes of cooking.

Heat a drizzle of oil in a saucepan and brown the garlic clove.

Drain the sun-dried tomatoes, roughly chop them with a knife, and sauté them for a few minutes in the pan, then remove the garlic.

Drain the potatoes, arugula, and orecchiette and sauté them in the pan with the sun-dried tomatoes. Serve immediately, finishing with a drizzle of raw oil.