Cavatelli with Tomato & Basil

Instructions

1. Prepare Cavatelli Dough

   12 min hands-on30 min waiting

   • Combine whole-grain wheat flour and semolina on a clean surface.
   • Create a well in the center of the mound.
   • Gradually add water and salt into the well, incorporating flour from the edges.
   • Knead until smooth, compact, and elastic, about 8-10 minutes.
   • Wrap dough in cling film and rest at room temperature for 30 minutes.

2. Shape the Cavatelli

   20 min hands-on

   • Unwrap and briefly knead dough to restore elasticity.
   • Divide dough into smaller portions.
   • Roll one portion into a thin rope, about 1 cm in diameter.
   • Cut rope into 1 cm pieces and shape each piece using fingers.
   • Optionally, roll on a ridged surface for texture.
   • Dust with semolina and arrange in a single layer.

3. Make Tomato and Basil Sauce

   8 min hands-on20 min waiting

   • Cut tomatoes into small chunks and set aside.
   • Lightly crush garlic cloves, keeping them whole.
   • Heat olive oil in a skillet over medium heat.
   • Sauté garlic until golden and fragrant, then remove.
   • Add tomatoes, season with salt, black pepper, and cayenne.
   • Simmer over low heat for 15-20 minutes, stirring occasionally.
   • Add basil leaves in the last 5 minutes and stir in sugar.

4. Cook the Cavatelli

   2 min hands-on4 min waiting

   • Bring a large pot of salted water to a rolling boil.
   • Cook cavatelli for 3-5 minutes until they float and are tender yet chewy.
   • Transfer cavatelli to skillet with sauce using a slotted spoon.
   • Toss gently to coat evenly.

5. Serve the Dish

   2 min hands-on

   • Plate the cavatelli while hot.
   • Garnish with fresh basil leaves if desired.
   • Optionally add grated Parmesan or Pecorino cheese.
   • Cooking tips:
   • If the dough feels too dry, add a few drops of water to achieve a smooth consistency.
   • If the dough is too sticky, knead in a small amount of semolina flour.
   • Work quickly when shaping cavatelli to prevent drying out.
   • For a richer sauce, add a tablespoon of tomato paste during simmering.
   • Cavatelli can be frozen after shaping; cook from frozen when ready to use.