Cavatelli, Cherry Tomatoes and Rocket (4)

An easy pasta dish when you have ripe cherry tomatoes. The recipe is from Joe Trivelli.

Cavatelli, Cherry Tomatoes and Rocket (4)
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Cavatelli, Cherry Tomatoes and Rocket (4)
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  1. Bring a large pot of salted water to the boil. Wash the tomatoes and pierce them with a knife. Have a bowl of cold water ready and drop the tomatoes into the boiling water for 30 seconds and then with a slotted spoon move them into the cold water. Peel them by popping them out of their skins.
  2. In a wide pan, add several tbsp of olive oil, the chilli and the cloves of garlic cut in 2. Set over a medium-high heat and fry, turning the garlic from time to time until ever so slightly golden.
  3. Add the tomatoes along with a pinch of salt and cook them briskly, squishing them with the back of your wooden spoon as you stir them. Add a few leaves of basil, too. Stir again and turn the heat off after 5 minutes.
  4. Add the pasta to the boiling water. Three minutes before it is ready add the rocket. Cook for another 3 minutes until the pasta is ready (test one by trying it).
  5. Add a large spoonful of the pasta water to the sauce before draining the pasta and adding it, too. Add a tbsp more olive oil and toss vigorously. Serve along with the grated ricotta.
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