Cavatelli with tomato and rocket

Name: Cavatelli with tomato and rocket
Total time: 900 s
Yield: 4 people
Cuisine: British
Ingredients: 500 g fine semolina; About 250 ml warm water; 1 pinch salt; 250 g rocket; 350 g cherry tomatoes; 1 clove garlic; 1-2 chillies (optional); Salt; Pepper; 3 spoon extra virgin olive oil; Grated cheese

Roberto @roberto1987

Birmingham

#mycookbook
This is a classic recipe from Italy, specifically from Puglia, my birth place.
Puglia is famous for the traditional food which is passed from generations to generations within families.
In Bari's old town, you will often see mothers and grandmothers preparing all sorts of delicious street food ready to sell like orecchiette, cavatelli and much more.
Orecchiette and cavatelli are a semolina flour pasta.
This cavatelli dish holds a special place in my heart. My grandmother used to prepare this pasta once a week when the family used to meet up and spend the day together. Now I make it for my family so that we can do the same.

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Ingredients

15 minutes

4 people

For the pasta
500 gfine semolina
About 250 ml warm water
1 pinchsalt
For the cherry tomatoes and rocket sauce
250 grocket
350 gcherry tomatoes
1 clovegarlic
1-2chillies (optional)
Salt
Pepper
3 spoonextra virgin olive oil
Grated cheese

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Steps

15 minutes

1

Start by putting the flour on the working surface shaping it as a volcano. Add the salt, mix it with the flour and add the water slowly slowly.
2

Knead the dough for about 20-25 minutes until it becomes smooth and elastic. Cover it with a clean tea towel and let it rest for 30 minutes. After the 30 minutes, cut a small section of the dough and roll it into a sausage shape, about half a centimetre in diameter.
3

Cut a square from the dough, half a centimetre in size. With a round headed knife, slightly push and pull the little square towards you so to make a little shell shape with the pasta.
4

Sprinkle the pasta with a bit of flour and let the pasta dry for at least 2 hours before cooking. Put a saucepan with water on the hob and add salt. Whilst waiting for the water to boil, wash the rocket and leave in a bowl of cold water to stand. Cut the tomatoes in halves.
5

In a frying pan, add the oil with the garlic and chillies. When golden, add the tomatoes. Add salt to taste and cook for about 15 minutes on a low heat. 6 minutes before the sauce is ready, add the cavatelli and the rocket to the saucepan of boiling water.
6

Drain the pasta and the rocket with a slotted spoon and add to the frying pan with the tomatoes. Toss together. Plate up and add a sprinkling of cheese.