Cavatelli with arugula and cherry tomatoes make for an effortlessly quick and simple first course – an ideal option for those moments when inspiration is scarce, or the desire to cook is minimal. This delightful recipe hails from Apulia, showcasing cavatelli, a distinctive pasta format native to Molise. It is believed to be one of the oldest homemade pasta varieties in Italy, alongside the venerable “lagane” (the old name for lasagna).
Cavatelli are a type of hollow pasta, closely resembling Sardinian gnocchetti but distinguished by their smooth texture, lacking the characteristic ridges found in gnocchetti. Though their exact origins are difficult to pinpoint, the first documented instances of cavatelli gracing Southern Italian tables date back to the reign of Federico II in the 1200s.
Referred to as “cavatielle” in the Molisano dialect, the name is derived from their perfectly hollow shape, designed to capture and hold onto sauces and condiments. Originating in Molise, cavatelli gradually made their way through southern Italy, starting in the regions of Abruzzo, Puglia, and Basilicata, and eventually reaching Campania and Sicily. However, it remains uncertain whether their widespread presence is attributed to population movements or the emergence of parallel variants, evolving independently over time.
Let’s see how to make cavatelli with arugula and cherry tomatoes.
Ingredients (for 3 people)
- 300 g of cavatelli
- 2 bunches of arugula
- 150 g of cherry tomatoes
- 1 clove of garlic
- Cacioricotta cheese as desired
- Salt to taste
- Extra virgin olive oil to taste
Cooking process
- In a pan, lightly sauté a clove of garlic; then, add the cherry tomatoes and cook for a few minutes.
- Meanwhile, thoroughly clean and wash the arugula, submerging it in a pot of salted water once it comes to a boil. Allow it to cook briefly before introducing the cavatelli.
- Cook the cavatelli for the recommended duration specified on the package, ensuring they reach an “al dente” consistency.
- Drain the pasta and transfer it into the pan with the prepared sauce. Sprinkle in the cacioricotta in flakes and gently stir for a few minutes.
- Now, savor your delightful cavatelli with arugula and cherry tomatoes!