Serves: 4
Total Calories: 585
1 Peel the potatoes and place them in a small pot with salt to taste and cold water to cover. Bring the water to a simmer and cook the potatoes until tender when pierced with a sharp knife, about 20 minutes. Drain the potatoes, reserving the water.
2 Pour the oil into a medium saucepan. Add the garlic and cook over medium heat until the garlic is golden, about 2 minutes. Remove from the heat. Add the potatoes and mash well with a masher or fork, stirring in about a cup of the reserved water to make a thin "cream." Season with salt and pepper.
3 Bring 4 quarts of water to a boil. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet firm to the bite. Add the arugula and stir once. Drain the pasta and arugula.
4 Return the pasta and arugula to the pot and add the potato sauce. Cook and stir over low heat, adding a little more of the potato water if needed. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Little Ears with Potato Cream and Arugula recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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