Orecchietti with Tomatoes and Arugula


1 lb dried Orecchietti
1 lb ripe Cherry Tomatoes
3 oz Fresh Arugula
1 tablespoon Extra Virgin Olive Oil
½ ounce Fresh Parmesan Cheese
Salt and Pepper


Cook pasta in a large saucepan of boiling salted water, stirring occasionally until al dente.
While pasta is cooking, halve the cherry tomatoes. Heat the oil in a large saucepan, add the tomatoes and cook for barely 1 minute. The tomatoes should only just heat through and not break.
Meanwhile, cut the Parmesan cheese into fine shavings, using a swivel vegetable peeler.
Drain the pasta and toss with the tomatoes. Add the arugula and then carefully stir to mix and heat through. Season with salt and pepper and serve immediately, topped with shaved parmesan cheese