INGREDIENTS
1/3 cup
olive oil
6 large cloves
garlic
1/2 tbsp
chili flakes
2 pints
cherry tomatoes
1/2 tbsp
kosher salt
1/2 lb
orecchiette pasta
1/2 cup
pasta water
3/4 cup
parmigiano reggiano cheese
5 cups
arugula
1 of
lemon zest
1 serving
kosher salt
1 serving
black pepper
1 leaves
fresh basil leaves
1
lemon
1 serving
olive oil
1 serving
parmigiano reggiano