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Cavatelli with Arugula and Cherry Tomatoes

Cavatelli with Arugula and Cherry Tomatoes
Yields
4 servings

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

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ingredients

Cavatelli

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
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directions

Step 1

Combine flour and semolina and pour it on a table.

Step 2

Make a hole in the middle of mixture.

Step 3

Pour boiling water into hole.

Step 4

Mix water and flour mixture together with a fork.

Step 5

Knead dough until moderately smooth.

Step 6

Cover dough with plastic and let rest for 2 minutes.

Step 7

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

Step 8

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

Step 9

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

Step 10

Bring a large pot of salted water to a boil.

Step 11

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.

Step 12

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

Step 13

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

Step 14

Cook approximately 5 minutes.

Step 15

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

Step 16

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

Step 17

Drain pasta and arugula.

Step 18

Add cavatelli and arugula to cherry tomato mixture.

Step 19

Toss pasta and serve.

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