Fresh Capunti Pasta with Arugula and Sweet Cherry Tomatoes

Ingredients

• For the capunti:
• 300 g (2 ½ cups) all-purpose flour
• 1 egg
• 150 g (⅔ cup) water
• 
  For the sauce:
• 250 g (1 ¾ cups) cherry or grape tomatoes
• 150 g (5 oz) arugula
• 80 g (¾ cup) shaved Parmesan or cacioricotta
• 1 garlic clove
• Salt and pepper to taste
• Extra virgin olive oil (EVOO) to taste

Method

For the capunti:

• Place the flour and egg in a bowl and begin mixing, gradually adding the water.
• Knead until you have a soft but not sticky dough.
• Cover with plastic wrap and let rest for 30 minutes.
• Once rested, roll the dough into thin ropes and cut into 3–4 cm (1.5 inch) pieces.
• Using your fingertips, drag each piece to shape the traditional capunti.

For the sauce:

• Wash the tomatoes and arugula.
• Halve the tomatoes and slice the arugula.
• Heat EVOO in a pan and sauté the garlic until golden.
• Add the tomatoes and cook for about 4 minutes.
• Turn off the heat and stir in the arugula. Season with salt and pepper.
• Meanwhile, cook the capunti for 4–5 minutes in boiling water.
• Drain and add them to the pan with the tomatoes and arugula.
• Plate and top with shaved Parmesan or cacioricotta before serving.