Total Time: 30 minutesIitalia Basilicata

Cavatelli con Rucola e Pecorino

Cavatelli con Rucola e Pecorino

Cavatelli con rucola e pecorino popular recipe of Basilicata using its typical

pasta and Mediterranean ingredients to a tasty satisfying end.

Rucola (arugula) sometimes is cooked with cavatelli.



Ingredients for 4 people:

  • 1 pound cavatelli
  • 4 tablespoons olive oil
  • 2 shallots chopped
  • 2 cloves of garlic chopped
  • 1/2 teaspoon hot pepper flakes
  • 4 filets of anchovies chopped
  • 1 stalk of celery chopped
  • 6 San Marzano tomatoes chopped
  • 4 ounces arugula
  • 4 tablespoons grated pecorino
  • salt



Use a large pan, good to mix pasta later. Warm up pan on low heat, put olive oil, shallots and cook about 5 minutes. Then add garlic, celery, hot pepper and anchovies. Cook for another 3 minutes or so.

After that add tomatoes with their juice and a little water if necessary. Salt sauce and cook for about 3 minutes more.

Last add arugula stirring it in the sauce for a few seconds.

Toss cavatelli just cooked and drained in the hot sauce. Mix well at medium heat. Turn heat off, add pecorino and serve.


Note: it’s better to add garlic after the shallots as it cooks faster. Section rucola (arugula) if you want to make it more manageable.

More Italian pasta recipes from Italy’s regions

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