Cavatelli with Sardines & Lemon

Instructions

1. Prepare Pasta Dough

   6 min hands-on15 min waiting

   • Place semolina on a clean work surface and form a well in the center.
   • Gradually add warm water into the well, mixing with a fork until a thick paste forms.
   • Incorporate remaining semolina with hands to form a shaggy dough.
   • Knead for about 5 minutes until smooth and elastic.
   • Shape into a ball, cover with an inverted bowl, and rest for 15 minutes.

2. Shape the Cavatelli

   20 min hands-on

   • Divide rested dough into equal portions.
   • Roll each piece into a thin rope, about 1cm thick.
   • Cut into 2cm pieces and use a fork to press and roll each piece.
   • Lightly dust with semolina to prevent sticking.

3. Prepare the Sauce

   9 min hands-on10 min waiting

   • Finely dice shallots and mince garlic.
   • Roughly chop yellow peppers and tomatoes.
   • Heat olive oil in a large skillet over medium heat.
   • Add shallots with a pinch of salt and sauté until softened.
   • Stir in garlic and cook until fragrant.
   • Add peppers and tomatoes, simmering gently.
   • Season with salt and black pepper to taste.

4. Cook the Cavatelli

   2 min hands-on4 min waiting

   • Bring salted water to a boil.
   • Cook cavatelli until they float to the surface.
   • Transfer to skillet with sauce using a slotted spoon.
   • Add a splash of pasta cooking water to the sauce.

5. Final Assembly

   2 min hands-on2 min waiting

   • Add sardines, capers, golden raisins, and chopped basil to skillet.
   • Toss gently to combine and cook to meld flavors.
   • Squeeze lemon juice into the skillet, stirring to brighten the dish.

6. Prepare Breadcrumb Topping

   4 min hands-on

   • Toast seasoned breadcrumbs in a small pan until golden and crunchy.
   • Remove from heat and set aside.

7. Serve the Dish

   2 min hands-on

   • Plate pasta and sauce in a serving bowl.
   • Sprinkle with toasted breadcrumbs and garnish with fresh basil leaves if desired.
   • Cooking tips:
   • When kneading the pasta dough, if it feels too dry, add a few drops of water. If too sticky, dust with a small amount of semolina.
   • Use high-quality canned sardines for a richer, more flavorful dish.
   • Toast the breadcrumbs right before serving to maintain their crunch.
   • Adjust the amount of lemon juice to your preference—add more for a brighter, tangy flavor.
   • If the sauce becomes too thick, add more pasta cooking water, a little at a time, for a silky consistency.