Cavatelli With Arugula & Ricotta Salata - cooking recipe

Ingredients

5 tablespoons extra virgin olive oil
3/4 cup chopped imported black olives (such as Gaeta or kalamata)
1 tablespoon fresh lemon juice, more to taste
3 large garlic cloves, finely chopped
4 1/2 teaspoons fresh thyme
fresh ground black pepper
1/4 teaspoon cayenne, more to taste
1 lb cavatelli
1 bunch arugula, rinsed, dried well, and coarsely chopped (about 8 oz.)
1 cup grated ricotta cheese (about 7 oz.) or 1 cup feta (about 7 oz.)

Preparation

In a small bowl, whisk together the olive oil, olives, lemon juice, garlic, thyme, black pepper, and cayenne and set aside.
Bring a large pot of well-salted water to a boil and cook the cavatelli until al dente.
Drain it well and return it to the pan.
Add the arugula and the olive-oil mixture, folding gently until the ingredients are combined.
Let sit until the arugula has wilted, about 3 minute.
Sprinkle with the ricotta salata just before serving.