Orecchiette with rucola (4-6 portions)
350 g. rucola
500 g. ripe tomatoes
6 spoons olive oil
300 g. orecchiette
50 g. mild ham
1 small yellow onion
1 piece of garlic
Wash and drain rucola. Cook 2 litres of salted water in a pot, blanch rucola for 1 minute, with cold water and let it drain for a while.
Cook 3 litres of salted water for pasta.
Wash and peel tomatoes. Mince tomatoes pulp and place it in a pot. Mix it with salt and pepper and 2 spoons of olive oil, warm all and let them simmer softly.
Set pasta in cooking water and let it simmer for 10-15 minutes, until it's soft but not too much.
In the meantime cut ham in thin shreds. Mince onion and garlic. Warm up the rest of olive oil in a big pan. Add the yellow onion and the ham and fry them lightly. Mix with garlic and pour over several spoons of cooking water. Flavour with salt and pepper.
Let pasta to dry and mix with rucola. Pour the tomato sauce over and serve with parmesan cheese in a bowl.