Cavatelli Con Pomodorini
Cavatelli Con Pomodorini is a delightful dish that showcases the simplicity and freshness of Italian cuisine with cavatelli pasta, a simple shell pasta made from just flour and water, in a cherry tomato sauce. Originating from the southern regions of Italy, this recipe pays homage to the sun-ripened flavors of cherry tomatoes while the small, shell-shaped cavatelli pasta perfectly captures the vibrant sauce. This classic dish can be made in a few simple steps.
Serves 6 to 8.
For the Cavatelli
For the Sauce
Bring ½ liter of water to a boil in a large pot. When boiling, slowly add in both types off lour. Place this mixture in a food processor along with eggs (one at a time), salt and olive oil. Mix the dough, form into a ball and knead well. Set aside to rest for one to two hours.
Next, prepare your sauce. In a pan, sauté garlic in a generous swirl of olive oil until golden. Addcherry tomatoes & basil. Add a little bit of water. Cook for 10 minutes overlow-medium heat. Addsalt, to taste.
Next, shape the dough into Cavatelli (a small shell-type shape). Roll dough out into a thin rope, cut off small pieces and using two fingers or the tines of a fork, pull dough towards you. Set aside on a floured tray until you have prepared all of your Cavatelli.
Cook in boiling salted water until the Cavatelli rise to the top. Remove and toss with the cherrytomato sauce before serving. Serve Cavatelli with additional fresh basil, ripped by hand, as desired.