Sfoglini Pasta Durum Semolina Cavatelli
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$7.00
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About: Deep in the heart of southern Italy, where vegetables and roots are revered, Cavatelli is a faithful companion. Often called ‘Orecchie di prete’ (priest's ears) these rounded, ridged curves roll into a hollow shape built to hold thicker sauces alongside chunky, seasonal vegetables. I love this idea of holding thicker sauces! Pair with turnip greens, rucola (Arugula) and ricotta, or sautéed garlic and broccoli.
Ingredients (*Organic): *Durum Semolina Flour, Water 16oz.
Contains: Wheat
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Sfoglini Cavatelli with Corn, Peppers, and Tomatoes
This delicious recipe will please your tastebuds in all seasons! Cavatelli tossed with sweet corn, tomatoes, Cubanella peppers and a sprinkling of fresh basil. Cubanelle peppers, a.k.a. the Italian frying pepper, are mild, sweet, and the perfect addition to this light and refreshing dish. Makes 4 servings.
Ingredients
- 1 pound Sfoglini Cavatelli
- 4 tablespoons olive oil, divided
- 2 ounces Cubanelle or Anaheim Pepper, sliced
- 2 ounces shallots, sliced
- 1/2 teaspoon chili flakes, or more to taste
- 10 ounces cherry tomatoes, halved
- 5 ounces corn (fresh off the cob or frozen)
- Fresh basil, to taste
- Shaved Parmigiano-Reggiano cheese, to taste
Directions
Bring a large pot of heavily salted water to a boil. Cook the Cavatelli to al dente, according to the package instructions. Before straining, reserve about 2 cups of pasta water.
In a medium pan, sauté the peppers, shallots, chili flakes and a pinch of salt in 2 tablespoons of olive oil over medium-low heat and continuously stir. After approximately 2 minutes, add 3/4 cups of reserved pasta water and turn heat to medium. Once the shallots and peppers have softened (approximately 4 minutes) add tomatoes, corn, and another 1/4 - 1/2 cup of pasta water and turn heat to high. Cook until the tomatoes have started to slightly soften (another 2 minutes).
Add Sfoglini Cavatelli and 2 tablespoons of olive oil to the pan and sauté for about another 1 1/2 minutes until the sauce has started to thicken and coat the Cavatelli. Top with basil and toss. Serve with shaved cheese.