1. In a small bowl, whisk together the olive oil, olives, lemon juice, garlic, thyme, black pepper, and cayenne and set aside. 2. Bring a large pot of well-salted water to a boil and cook the cavatelli until al dente. 3. Drain it well and return it to the pan. 4. Add the arugula and the olive-oil mixture, folding gently until the ingredients are combined. 5. Let sit until the arugula has wilted, about 3 minute. 6. Sprinkle with the ricotta salata just before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
