Cavatelli with tomato and rocket. Cavatelli pasta, one of the oldest types of pasta, are typical of the Molise and Pulia regions, but popular throughout Southern Italy. This has no meat, just oil, a piece of lard, parsley, fresh tomatoes, and basil. Cavatelli with ragu di ventricina, which is a sort of luncheon meat, is typical in Molise and.

Making pasta isn't rocket science, but there are a few tricks to know about. Add your cooked pasta, a long with a ½ cup of reserved pasta water to the sauce and combine. Top with rocket and freshly grated Parmigiano-Reggiano. You can cook Cavatelli with tomato and rocket using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Cavatelli with tomato and rocket

Prepare of For the pasta.
You need 500 g of fine semolina.
Prepare of About 250 ml warm water.
It's 1 pinch of salt.
Prepare of For the cherry tomatoes and rocket sauce.
You need 250 g of rocket.
You need 350 g of cherry tomatoes.
Prepare 1 clove of garlic.
You need 1-2 of chillies (optional).
Prepare of Salt.
Prepare of Pepper.
You need 3 spoon of extra virgin olive oil.
It's of Grated cheese.

This quick-cooking pasta dish teams up fresh cavatelli with plump shrimp, which you'll toss with seasonal tomatoes and zucchini—sautéed briefly to highlight their bright flavors. Wash and cut the tomatoes into pieces. Remove the vegetables, and pass the tomatoes through a food mill and then a fine sieve. Add the cavatelli and cook as the label directs.

Cavatelli with tomato and rocket instructions

Start by putting the flour on the working surface shaping it as a volcano. Add the salt, mix it with the flour and add the water slowly slowly..
Knead the dough for about 20-25 minutes until it becomes smooth and elastic. Cover it with a clean tea towel and let it rest for 30 minutes. After the 30 minutes, cut a small section of the dough and roll it into a sausage shape, about half a centimetre in diameter..
Cut a square from the dough, half a centimetre in size. With a round headed knife, slightly push and pull the little square towards you so to make a little shell shape with the pasta..
Sprinkle the pasta with a bit of flour and let the pasta dry for at least 2 hours before cooking. Put a saucepan with water on the hob and add salt. Whilst waiting for the water to boil, wash the rocket and leave in a bowl of cold water to stand. Cut the tomatoes in halves..
In a frying pan, add the oil with the garlic and chillies. When golden, add the tomatoes. Add salt to taste and cook for about 15 minutes on a low heat. 6 minutes before the sauce is ready, add the cavatelli and the rocket to the saucepan of boiling water..
Drain the pasta and the rocket with a slotted spoon and add to the frying pan with the tomatoes. Toss together. Plate up and add a sprinkling of cheese..

Meanwhile, heat the olive oil in a large skillet over medium heat. Cavatelli - Our version of these little "pillows" of homemade pasta are easy to make and go well with so many sauces. · This homemade cavatelli is made with flour, olive oil, and salt and requires no pasta maker. Adding fresh puréed tomato at the end of this long-simmered pork ragù lends this bowl of deliciousness acidic brightness along with depth. Add pork, stock, and half of tomatoes and bring to a simmer; season with black pepper. Cover, reduce heat, and simmer, turning meat occasionally, until meat is.