Cavatelli con Pomodorini
Cavatelli con pomodorini is a simple recipe combining shell pasta made from flour and water, then served in a cherry tomato sauce. Originating from Naples and Puglia, the protagonist in this recipe are the cherry tomatoes.
Serves 6 to 8.
- 1/2 liter Water
- 300 grams Flour
- 700 grams Semolina Flour
- 4 Eggs
- Salt (to taste)
- 2 tablespoons Extra Virgin Olive Oil
- Extra Virgin Olive Oil
- 1 clove Garlic (whole)
- 600 grams Cherry tomatoes
- Fresh Basil (chopped)
- Salt (to taste)
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.