Orecchiette with Cherry Tomatoes and Arugula

Serves at least 2

• 2 tablespoons olive oil
• 2 cloves of garlic, minced

• 2 small shallots, finely chopped
• 1 pint mixed red and yellow cherry tomatoes, quartered
• Cooked fresh orecchiette (approx. 2 cups dry but I did not measure)
• 2 cups fresh arugula, de-stemmed, roughly chopped
• Salt and pepper
• Freshly grated parmesan reggiano

Heat olive oil in a large pan over medium heat, adding garlic and shallots, sauteing until soft but not browned. Add chopped cherry tomatoes, cooking for just a few minutes, until they have softened but not lost completely lost their form. Add pasta, reheating it in the sauce and seasoning with salt and pepper. Add the arugula, stirring it until it has just wilted. Serve immediately with freshly grated parmesan and, in our case, a glass of Cotes du Rhone.