Cavatelli Pasta with Rocket
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
573 kcal
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Course
Main Course
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Cuisine
Italian
Cavatelli Pasta with Rocket
Description
The recipe for Cavatelli Pasta with Rocket features pasta cooked al dente and tossed with a sauce made from sautéing garlic, chili peppers, and optional anchovies before adding cherry tomatoes and tomato passata. The mixture is simmered until thickened, then combined with fresh rocket leaves, which add a peppery freshness to the dish.
The flavor is a blend of savory, mildly spicy, and fresh notes, enhanced by the grated pecorino or vegetarian alternatives. The texture contrasts tender pasta with soft tomatoes and lightly wilted greens, creating a balanced and satisfying plate.
This pasta makes a filling meal on its own or can be paired with a light salad or crusty bread. Modifications can include adding pancetta or sausage for meat lovers and using different short pasta shapes according to availability.
The recipe offers flexibility for dietary preferences by swapping anchovies and cheese types for vegan or vegetarian versions. It's also suitable for homemade cavatelli if one wishes to prepare pasta from scratch.
Ingredients
- 400 g Cavatelli Pasta 14oz) dried or fresh, or orecchiette
- 300 g arugula 11oz) wild or cultivated, aka rocket
- 2 garlic peeled, cloves
- 1 teaspoon red chili pepper fresh or dried, peperoncino
- 12 cherry tomato cut in half
- 300 g tomato passata (11oz) I use Cirio passata rustica
- salt for pasta and to taste
- black pepper to taste
- 50 g pecorino cheese 2oz) or ricotta salata or cacioricotta, grated, or vegetarian cheese
- 3-4 tablespoon extra virgin olive oil
optional ingredients
- 1-2 anchovy fillets optional
Instructions
Preparation
- Clean the rocket, wash it well, with cold water. Then drain it in a colander and keep aside. Wash the cherry tomatoes and cut in half. Peel the garlic. Chop the red chili if using fresh.
Make the tomato sauce
- Next, prepare the tomato sauce. Put the garlic cloves, the chili pepper and 4-5 tablespoons of extra virgin olive oil in a frying pan or skillet. (also anchovy fillets if using) Fry for a few minutes until the garlic has softened and the anchovy has started to melt. Then add the cherry tomatoes and cook for 2-3 minutes until they start to soften.
- Add the tomato passata (or a can of peeled tomatoes) and salt and pepper to taste. Cook until the sauce it has thickened (about 10 minutes). After cooking, remove the garlic cloves.
Cook the pasta and rocket
- While you are making the tomato sauce, put a pot of water on to boil for the pasta. Add salt once it starts to boil. Bring to the boil again and add the pasta. Cook the pasta al dente according to the instructions on the packet (if dried). Fresh cavatelli or orecchiette will rise to the surface when they are ready, remove with a slotted spoon.
- Add the rocket to the pasta 5 minutes before the pasta is ready. If you are using fresh pasta the rocket can cook with it from the start. Save a cup of the cooking water and drain the pasta and rocket.
Finish the dish
- Add the pasta and rocket to the tomato sauce. Mix everything together well and season to taste. If the sauce seems dry add some of the pasta cooking water. Serve immediately with grated cheese.
Notes
- Cavatelli or orecchiette are traditional pasta choices, but short pastas like penne also work well.
- Onions, olives, or herbs like basil can be added for extra flavor.
- Pancetta or sausage can be cooked with garlic and chili for a meaty variation.
- For vegan versions, omit anchovies and use vegan cheese; omit anchovies and use vegetarian cheese for vegetarian versions.
- This dish can be made with homemade cavatelli if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Calories | 573kcal | 29% |
| Carbohydrates | 87g | 29% |
| Protein | 21g | 42% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 14mg | 5% |
| Sodium | 240mg | 10% |
| Potassium | 962mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 2464IU | 49% |
| Vitamin C | 31mg | 34% |
| Calcium | 298mg | 30% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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