3 cups ripe cherry or plum tomatoes (that big heirloom worked fine)
1 teaspoon sea salt
¼ cup extra-virgin olive oil
4 plump garlic cloves, sliced
¼ teaspoon peperoncino flakes (red pepper flakes)
1 pound cavatelli, or orecchiette pasta
1 pound fresh tender arugula, rinsed and drained
½ cup freshly grated cheese-- Pecorino Romano or similar
Cut the cherry tomatoes in half or chunk bigger tomatoes. Start heating 6 quarts of water with 1 Tablespoon of salt in a large pot.
In a big skillet, heat ¼ cup olive oil, sliced garlic and peperoncino over medium high heat, stirring, until the garlic is sizzling and starting to color. Pour in the tomatoes, season with a teaspoon of salt, and bring to a bubbling simmer. Cook, stirring frequently, about 3-4 minutes, just until the tomatoes have softened a bit and the juices are slightly thickened. Turn off the heat.
When the pasta water is boiling, stir in the pasta. Return to the boil, and cook for 7-8 minutes (or 6 minutes less than time indicated on package), then drop all the arugula into the pot. Stir well, cover, and bring the water back to the boil rapidly. Cook pasta and arugula together for 5 minutes, or until the pasta is nearly al dente.
Meanwhile, reduce the heat of the tomatoes in the skillet back to a simmer. Lift out the pasta and cooked greens with a spider, drain for a moment, then drop into the skillet. Cook over high heat, tossing continuously, until the pan juices have thickened and nicely coat the pasta. Turn off the heat, sprinkle the grated cheese over the pasta, and toss. Drizzle on more olive oil, toss, and serve immediately in warm bowls.
2 tablespoons extra-virgin olive oil, divided
1/4 cup dried cranberries or cherries
1/4 cup golden raisins
1/3 cup chopped onion
1/4 cup chopped celery
1 tablespoon chopped fresh sage
1 tablespoon minced garlic
1/2 cup vegetable or chicken broth
3 tablespoons chopped pecans
1 1/2 cups cooked and crumbled cornbread
1 tablespoon chopped fresh parsley
½ teaspoon salt
Freshly ground black pepper
2. Soak dried fruit in hot water 10 minutes. Drain and discard liquid; set aside.
3. Heat remaining olive oil in a medium skillet over medium-high heat. Add onion, celery, sage and garlic; sauté 5 minutes. Combine drained fruit, onion mixture, broth, pecans, cornbread, parsley, salt and pepper.
4. Place cornbread mixture into each squash half. Return squash to the oven and bake about 20 minutes, until stuffing is thoroughly heated and golden brown on top. Serves 2.