Cavatelli with tomato and rocket
Cavatelli with tomato and rocket

Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, cavatelli with tomato and rocket. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Cavatelli with tomato and rocket is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Cavatelli with tomato and rocket is something which I’ve loved my whole life. They’re fine and they look fantastic.

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To get started with this particular recipe, we have to first prepare a few ingredients. You can cook cavatelli with tomato and rocket using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Cavatelli with tomato and rocket:
  1. Get For the pasta
  2. Get 500 g fine semolina
  3. Prepare About 250 ml warm water
  4. Take 1 pinch salt
  5. Get For the cherry tomatoes and rocket sauce
  6. Take 250 g rocket
  7. Make ready 350 g cherry tomatoes
  8. Prepare 1 clove garlic
  9. Prepare 1-2 chillies (optional)
  10. Prepare Salt
  11. Take Pepper
  12. Make ready 3 spoon extra virgin olive oil
  13. Make ready Grated cheese

This healthy and delicious vegetarian cavatelli pasta with rocket is a traditional dish from Puglia in Southern Italy. Typical of the Southern Italian culinary tradition, it's one of many simple recipes made with just a few fresh seasonal local ingredients. Cavatelli with rocket and tomatoes recipe by Luca Lorusso - To make the cavatelli, put the flour on a board and make a well in the centre. Add half the water and, with your hands, incorporate the flour into the water, always scraping more flour into the mix.

Instructions to make Cavatelli with tomato and rocket:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Cavatelli with rocket and tomatoes recipe by Luca Lorusso - To make the cavatelli, put the flour on a board and make a well in the centre. Add half the water and, with your hands, incorporate the flour into the water, always scraping more flour into the mix. Get every recipe from Sharing Puglia by Luca Lorusso Cavatelli with the local meat sauce (ragu Lucano) is a Sunday favourite. cavatelli pasta with mussels In Puglia, where this pasta is also called 'cictielli', cavatelli are eaten with rocket and tomatoes or with seafood such as mussels. There they also eat cavatelli with chickpeas or with king oyster mushrooms and sausage. In a large skillet heat olive oil.

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