Cavatelli alla contadina a simple totally vegetarian quick pasta recipe healthy and tasty from Basilicata.
Alla contadina means “the peasant way”. The ingredients used are those easily grown, used wisely for taste and nourishment.
Cavatelli so called because of the concave shape. They are made from durum wheat semolina. Homemade cavatelli are shaped from small cylindrical segments of pasta, by pressing down and dragging the dough with a finger or two. The blade of a small knife could also be used
Ingredients for 4 people:
- 3/4 pound cavatelli
- 1/2 cup olive oil
- 2 garlic cloves
- 1 teaspoon hot pepper flakes
- 8 ounces mushrooms sliced
- 1 small eggplant (8 ounces) cut in cubes
- 6 ripe tomatoes pulp only chopped
- 2-3 tablespoons basil or fresh parsley chopped
In a large pan put oil, pepper flakes and garlic to color, then remove . Add mushrooms and eggplants and cook at medium-high heat for about 5 minutes.
Add tomatoes with their juice, some water, salt and cook at low heat for about 10 minutes.
Toss cavatelli cooked and drained in the hot sauce. Add basil or parsley. Mix well at moderate heat for about 1 minute. Turn heat off and serve.
Note: As usual reserve some water from the pasta if needed. Pecorino if you like..
More Italian pasta recipes from Italy’s regions