Homemade Cavatelli 'ncatenati with Tomato and Basil Sauce

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2/3 cup (160ml) warm water 2/3 cup (160ml) warm water
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/4 cup (10g) fresh basil leaves, chopped 1/4 cup (10g) fresh basil leaves, chopped
• Salt and pepper to taste Salt and pepper to taste
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 52g (Sugar: 4g)
• Protein: 8g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and gradually pour in the warm water. Mix until a dough forms.
2. 2.
   Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Cover with a clean kitchen towel and let it rest for 30 minutes.
3. 3.
   Divide the dough into small portions and roll each portion into a long rope, about 1/2 inch thick.
4. 4.
   Cut the ropes into small pieces, about 1/2 inch in length. Take each piece and roll it against the tines of a fork or a gnocchi board to create the twisted shape.
5. 5.
   In a large pot of salted boiling water, cook the cavatelli for about 3-4 minutes or until they float to the surface. Drain and set aside.
6. 6.
   In a separate pan, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sauté until fragrant and translucent.
7. 7.
   Add the diced tomatoes to the pan and cook for about 10 minutes, until they start to break down and release their juices.
8. 8.
   Stir in the chopped basil leaves and season with salt and pepper to taste. Simmer for an additional 5 minutes.
9. 9.
   Toss the cooked cavatelli with the tomato and basil sauce until well coated.
10. 10.
    Serve hot, garnished with grated Parmesan cheese.

Treat your ingredients with care...

• Flour — Use all-purpose flour for the pasta dough, as it provides the right texture and elasticity.
• Tomatoes — Choose ripe and flavorful tomatoes for the sauce to enhance its taste.
• Basil — Fresh basil leaves add a fragrant and aromatic touch to the dish. Use them just before serving to preserve their flavor.

Tips & Tricks

• To save time, you can make the pasta dough in advance and refrigerate it for up to 24 hours before shaping and cooking.
• If you prefer a smoother sauce, you can blend the cooked tomato mixture before adding the basil.
• For a burst of flavor, drizzle some extra virgin olive oil over the finished dish just before serving.
• Experiment with different herbs and spices to customize the sauce according to your taste preferences.
• Leftover cavatelli can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Cavatelli 'ncatenati with Tomato and Basil Sauce as a main course, accompanied by a fresh green salad and crusty bread. It also pairs well with a glass of red wine to complement the flavors of the dish.

Presentation advice

Plate the twisted cavatelli neatly on a large serving dish, allowing the vibrant tomato and basil sauce to coat each twist. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese for an appetizing presentation.