Cavatelli with Arugula and Cherry Tomatoes

  • serves 4
Christine Cushing
Christine Cushing

Recipe courtesy of Rosa Marinuzzi, Chef/Owner, 7 Numbers.Yield is 4 servings.

2 Ratings
Directions for: Cavatelli with Arugula and Cherry Tomatoes



2 cup flour

1 cup semolina

2 cup boiling salted water

2 bunch arugula

Cherry Tomato Sauce

3 Tbsp olive oil

2 cloves garlic, chopped

½ lb(s) cherry tomatoes, diced

fresh basil

coarse salt, and freshly cracked black pepper




1. Combine flour and semolina and pour it on a table.

2. Make a hole in the middle of mixture.

3. Pour boiling water into hole.

4. Mix water and flour mixture together with a fork.

5. Knead dough until moderately smooth.

6. Cover dough with plastic and let rest for 2 minutes.

7. Cut dough into small pieces and roll into “snake-like” pieces.

8. Cut “snake-like” pieces into finger tip size pieces.

9. Using three fingers, roll fingertip size pieces into cavatelli shape (short, narrow, ripple-edged shells).

10. Bring a large pot of salted water to a boil.

Cherry Tomato Sauce

1. While you wait for the large pot of water to come to a boil, heat olive oil in a large saucepan on medium-low heat.

2. Add garlic and cook until browned, about 3 to 4 minutes.

3. Add cherry tomatoes, fresh basil and salt and pepper to taste.

4. Cook approximately 5 minutes.


1. Add cavatelli and arugula to the large pot of boiling water.

2. Cook until cavatelli rises to the surface, about 1 to 2 minutes.

3. Drain pasta and arugula.

4. Add cavatelli and arugula to cherry tomato mixture.

5. Toss pasta and serve.

See more: Pasta, Italian, Tomatoes, Main, Vegetables, Saute, Rice/Grain


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