INGREDIENTS
1/3 cup
olive oil
6 large cloves
bulb garlic
1/2 tbsp
crushed chili pepper 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
pepper
1 serving
basil leaves
1
lemon
1 serving
olive oil
1 serving
parmigiano regianno