Cavatelli with Arugula and Cherry Tomatoes

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.