Orecchiette with Potatoes and Arugula

• Salt
• 2 large garlic cloves, finely chopped
• Pinch of crushed red pepper
• 13 cup extra-virgin olive oil, plus more for drizzling
• 2 medium waxy potatoes, such as Yukon Golds, peeled and cut into 1/2-inch dice
• 1 pound orecchiette
• 8 ounces arugula, washed and trimmed

1. Bring a large pot of salted water to a boil.
2. Meanwhile, in a skillet large enough to hold all of the ingredients, cook the garlic and red pepper in the oil over medium heat until the garlic is golden and fragrant, about 1 minute.
3. Remove from the heat.
4. Add the potatoes to the boiling water.
5. When the water is boiling again, stir in the pasta and cook, stirring occasionally, until the potatoes are tender and the pasta is al dente.
6. Stir in the arugula.
7. Scoop out some of the cooking water and set aside.
8. Drain the pasta.
9. Place the skillet over medium heat, add the pasta and vegetables, and toss well.
10. Add a little of the cooking water if the pasta seems dry.
11. Drizzle with extra-virgin olive oil and serve immediately.

salt, garlic, red pepper, extravirgin olive oil, potatoes, orecchiette, arugula

Taken from www.cookstr.com/recipes/orecchiette-with-potatoes-and-arugula (may not work)