5 Tbs. extra-virgin olive oil
3/4 cup chopped imported Black olives
1 Tbs. fresh lemon juice; more to taste
3 large cloves garlic, finely chopped
4-1/2 tsp. fresh thyme
Freshly ground black pepper to taste
1/4 tsp. cayenne; more to taste
1 lb. Cavatelli (or other pasta in swirls or twists)
1 large bunch arugula (about 8 oz.), rinsed, dried well, and coarsely chopped
1 cup (about 7 oz.) grated Ricotta Salata
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 min.
Sprinkle with the ricotta salata just before serving.