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
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