CAVATELLI!! Ask me what my favorite PASTA/MACARONI is? Go ahead. Ask. OK, I’ll tell you. CAVATELLI. This often confused pasta with Gnocchi is my most favorite. Maybe because I loved when Mom made them? Or when Grandma and my Zi’Caterina taught me 100 years ago how to make them and I never forgot? However, this post will explain how to make a fairly quick sauce with a pound of Cavatelli from the store. They are a rustic water and semolina/flour or ricotta eggless pasta that are shaped with a small machine, or formed by hand. Stores sell them frozen usually in 1 lb bags and they are simply boiled in abundant salted water till al dente , then finished in whatever sauce you’re pairing them with. Very popular in Basilicata, Calabria and other Southern regions of Italy, they are what’s best described as “toothsome”. Some are longer than other each with a different name to match, but for now let’s stay grounded here with just the standard size you find in Italian stores or Supermarkets. Celentano seems to be the most popular national brand but you’ll find others. This sauce is quick-ish…..There’s a ton of flavor and texture here and I know you’re gonig to love it for a million reasons. Is that a question you’re asking? Can you add or subtract x, y or z? As always, sure, but try this as is. This is a wonderful sauce and pasta combo. Let’s cook!
CAVATELLI CON POMODORINI E RUCOLA
1 LB FROZEN OR FRESH CAVATELLI, COOKED JUST TILL AL DENTE, DRAINED
2 CANS POMODORINI (ITALIAN IMPORTED CHERRY TOMATOES) OR 1 PINT FRESH, SLICED CHERRY TOMATOES
3 TBS EXTRA VIRGIN OLIVE OIL
2 SLICED CLOVES OF GARLIC
PINCH OF PEPERONCINO
SALT TO TASTE
1 CUP CHOPPED BABY ARUGULA
SHAVED RICOTTA SALATA OR CACIOCAVALLO (PECORINO IS FINE TOO)
EXTRA CHEESE, OLIVE OIL, AND PEPERONCINO FOR SERVING
While the water is boiling for your Cavatelli you can create this sauce. It’s pretty quick. Heat the olive oil in a pot or large heavy pan. Add the peperoncino and let this sizzle for about 2 minutes then add the garlic. Move the garlic around the pan and right when you really smell that garlic add the tomatoes. Stir,season with salt. Let this come to a boil if using the canned, if using fresh just let it cook on medium until the tomatoes break down, stirring occasionally. AFter the sauce has cook for about 10 minutes using the back of a wooden spoon or a potato masher, smash all the tomatoes, stir, let it cook another 10 minutes. Add the chopped baby arugula and cook for another 3 minutes. Now add the al dente Cavatelli. Cook for 2 minutes. Remove from the heat and add a generous grating of Caciocavallo or shaved Ricotta Salata, stir and let sit for 5 minutes . NOW it’s time to serve and eat. BUON APPETITO and HAPPY COOKING!!!
A FOOD OBSESSION 