Pronunciation: cah-vah-TELL-lee

Cavatelli is a small shell shaped pasta that has slightly rolled-in edges. This pasta resembles tiny hot dog buns. This small folded pasta pieces, made with custom-blended Italian durum wheat semolina, are perfect for vegetable-based sauces, pasta salads and soups. This pasta is often served with thick, chunky sauces, meat sauces or in salads requiring a pasta that will hold sauces and dressings. Cooking time 5-6 min.

 

The Recipe:

Cavatelli with Rocket and Salted Ricotta
(preparation time: 30 minutes)

Ingredients for 4 people:
5 tablespoons extra-virgin olive oil
3/4 cup chopped imported black olives
1 tablespoon fresh lemon juice
3 large cloves garlic
thyme
black pepper to taste
cayenne to taste
1 pound Cavatelli
8 ounces garden rocket
7 ounces grated ricotta salata

Preparation:
In a small bowl, whisk together the olive oil, olives, lemon juice, garlic, thyme, black pepper, and cayenne and set aside. Bring a large pot of well-salted water to a boil and cook the cavatelli until al dente. Drain itl and return it to the pan. Rinse, dry well and coarsely chop the Rucola, and add it and the olive-oil mixture to the pan, stiring gently until the ingredients are combined. Let sit about 3 minutes. Sprinkle with the ricotta salata just before serving.

 

Match Wine: Pigato Ligure