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Orecchiette With Roasted Grape Tomatoes And Arugula


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2 pints grape tomatoes

2 Tablespoons extra virgin olive oil

2 cloves of garlic, chopped

1 Tablespoon minced Italian parsley

1/2 tsp. salt

1/8 tsp freshly ground black pepper

1/8 tsp. chili flakes

2 Tablespoons salt

2 pounds orecchiette

1 pkg (5 oz.) arugula, stems removed, julienned

1 cup fresh whole-milk ricotta

1 clove garlic, minced

2 Tablespoons chopped basil

2/3 cup (1/4 pund0 grated ricotta salata

1/4 cup extra virgin olive oil

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