Recipe courtesy of Rosa Marinuzzi, Chef/Owner, 7 Numbers.Yield is 4 servings.
Cherry Tomato Sauce
Combine flour and semolina and pour it on a table.
Make a hole in the middle of mixture.
Pour boiling water into hole.
Mix water and flour mixture together with a fork.
Knead dough until moderately smooth.
Cover dough with plastic and let rest for 2 minutes.
Cut dough into small pieces and roll into “snake-like” pieces.
Cut “snake-like” pieces into finger tip size pieces.
Using three fingers, roll fingertip size pieces into cavatelli shape (short, narrow, ripple-edged shells).
Bring a large pot of salted water to a boil.
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.
Add garlic and cook until browned, about 3 to 4 minutes.
Add cherry tomatoes, fresh basil and salt and pepper to taste.
Cook approximately 5 minutes.
Add cavatelli and arugula to the large pot of boiling water.
Cook until cavatelli rises to the surface, about 1 to 2 minutes.
Drain pasta and arugula.
Add cavatelli and arugula to cherry tomato mixture.
Toss pasta and serve.