Orecchiette pasta looks like little discs sort of like thick, squished shell pasta. Orecchio means "ear"in Italian, so it roughly translates into "little ear" pasta .Doesn't that sound yummy? Seriously though, they're gummy little bite-sized things so they make knockout pasta salad but any other small-enough-to-shovel-into-your-mouth pasta would work just as well.

Cook pasta in a large saucepan of boiling salted water, according to package directions or until al dente (about 8 to 10 minutes or even more. Check the time on your package)

Meanwhile, heat olive oil over low heat, in a large skillet. Add the anchovies and puree with a fork. Increase heat to medium. Add garlic, sundried tomatoes and Espelette Pepper. Cook for 5 minutes.

Drain the pasta and add to anchovy mixture in the skillet. Remove from heat. Mix well to coat. Divide pasta into individual bowls and add the arugula. Mix. Serve with grated parmesan.

Serve at room temperature with a glass of Chianti red wine.