Orecchiette With Cherry Tomatoes and Arugula Recipe (2024)

Utterly delicious and so easy! One of my favourite go-to recipes. The only change I make to the recipe is to add the arugula to individual bowls of pasta. I like leftovers and heating up pasta with wilted greens just makes the greens nasty. Fresh greens tossed with your bowl of hot pasta makes the greens wilt nicely and still taste fresh.

This is a wonderful recipe and has become a staple in our house. I usually add some ground hot Italian sausage to make it a little more hearty. Also, I've been using small shells instead of orecchiette (shells are less than half the price and just as good). Highly recommend this recipe.

Smart, flexible dish that fits squarely into a weeknight schedule with the hopeful promise of leftovers for singles: I thinly sliced the garlic and, mindful of the heat, left the slices in through the finish. I also added a tin of drained and chopped anchovies (no bones!) plus a teaspoon of red pepper flakes. I doubled the arugula and the pecorino and the resulting sauce was silky and abundant. Coarse ground pepper to finish as needed. Served at room temp with a bone dry Sauvignon Blanc.

Very tasty, but could use double the amount of arugula.

Excellent dish! I've been making a variation on this one for years, albeit with fusili or rotini, and sometimes adding a poached egg on top of each serving. For a vegan dish, just omit the cheese and grate over some marinated baked tofu - those savory, rather firm squares or rectangles you can buy or make (see Lorna Sass, The New Soy Cookbook). Delicious any way you choose to make it!

Delicious "as is" recipe, especially when cherry tomatoes are at their summer height. Later in the year, when the tomatoes are only so-so, this recipe takes well to judicious addition. Any of the following work brilliantly: drained/rinsed capers; toasted pine nuts; torn fresh basil; croutons toasted in garlic oil; red pepper flakes; a handful of chopped gourmet olives; a small handful of finely chopped giardiniera; smoked mussels.

I thought the pecorino really added a lot...a little more bite than parmesan, especially with the peppery arugula. Simple and tasty.

Being a garlic lover, I left the garlic in the recipe, rather than remove it after flavoring the oil.
For expediency sake, I threw the tomatoes in the food processor and just pulsed them a few times rather than take the time to chop them by hand.
This was a simple and delicious recipe. It was tasty immediately after cooking as well as it was served warm.

Although this recipe serves 4 and there are 2 of us, we are also having it for supper tonight as the dish is so delicious. The pecorino made the dish more interesting as did the generous amount of arugula. The dish was served at room temperature and served with Sauvignon Blanc.

Loved this dish. Very similar to what all the women in my mother's family made only with broccoli rabe and sautéd Italian sausage out of the casing. This version with arugula (which I love) is lighter and more refreshing for summer.

D E L I C I O U S ! I also left the garlic in because, WHY NOT? My husband LOVED it! Easy, quick, summer dish. Will definitely be making again.

Delicious. Used freshly grated Parmesan. Next time I'll use more arugula.

Step 3 includes this instruction: "Fold in arugula and remaining oil." For clarity, I would suggest the ingredient list be edited to read 1/4 c EVOO , divided

Even better with a little balsamic vinegar added at the end

More lemon and more tomatoes. More pasta water and maybe more Parmesan. Don’t start the pasta until the prep is done.

I made it with spinich as I was out of arugula. I think arugula would have been much better.

So easy! We added a little salt and it made a big difference. I think throwing in some pancetta when frying the garlic would add a nice complexity. Will def try next time!

Yum! We had garden tomatoes and could have used more than the 1.25 pounds. I doubled the arugula and squeezed fresh lemon juice on it before mixing it into the pasta. Added toasted pine nuts and a few kalamata olives and a dash of high-quality balsamic vinegar.

This pasta is so good as written. I like it even better with some red pepper flakes––you can add them to the oil while you're cooking the garlic if you want. And, for those who don't do arugula, it works with kale too.

Medium size pasta shells work great. Top with slivered basil. Not much flavor in arugula.

Delicious. Added zest of 1 large lemon—subtle difference, but superb.

Next time add sausage

So good. To make it even better, add a pat of butter at the end. Adds a delicious richness.

This was delicious and so so easy - I added a splash of red pepper flakes with the tomatoes, and seasoned with a pinch of salt and pepper. Used good tomatoes and this was fantastic - loved that it highlights the natural flavors of the tomato and arugula

More pecorino and arugula recommended but SO good!! Will quickly become a staple for me to make since ingredients are basic and affordable! Next time I might add Italian sausage or bacon for some protein but this is so good as it is!!

Dead easy and delicious. And many thoughtful comments that tweak to taste or availability but don’t try to change the fundamentals. A rarity now in NYT. Thank you all.

Easy and delicious! I chopped up two hot Italian sausages per one of the recommendations, fried separately and mixed in at the end. Added just the right amount of kick.

Delicious. Add sage and oregano. I also substituted broccoli for the arugula. Great recipe

I LOVE this recipe! So simple, healthy, and filling. I swapped in bow tie chickpea pasta & sautéed shrimp in lots of olive oil and garlic and added them to the dish when mixing. Another comment suggested adding the arugula in personal bowls and it was a great call.