- Sfoglini Pasta
- Sfoglini Pasta Durum Semolina Cavatelli
Sfoglini Pasta Durum Semolina Cavatelli
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.
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.
- 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
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.