Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, cavatelli with tomato and rocket. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Cavatelli with tomato and rocket is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Cavatelli with tomato and rocket is something which I have loved my whole life.

Making pasta isn't rocket science, but there are a few tricks to know about. Watch this video to learn more about making cavatelli. Cavatelli pasta, one of the oldest types of pasta, are typical of the Molise and Pulia regions, but popular throughout Southern Italy. This has no meat, just oil, a piece of lard, parsley, fresh tomatoes, and basil.

To begin with this recipe, we have to first prepare a few ingredients. You can cook cavatelli with tomato and rocket using 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Cavatelli with tomato and rocket:

1. Take For the pasta
2. Make ready 500 g fine semolina
3. Take About 250 ml warm water
4. Take 1 pinch salt
5. Take For the cherry tomatoes and rocket sauce
6. Prepare 250 g rocket
7. Get 350 g cherry tomatoes
8. Get 1 clove garlic
9. Prepare 1-2 chillies (optional)
10. Get Salt
11. Make ready Pepper
12. Take 3 spoon extra virgin olive oil
13. Make ready Grated cheese

Add the cavatelli and cook as the label directs. Meanwhile, heat the olive oil in a large skillet over medium heat. This quick-cooking pasta dish teams up fresh cavatelli with plump shrimp, which you'll toss with seasonal tomatoes and zucchini—sautéed briefly to highlight their bright flavors. It all comes together with a touch of butter and sweet, creamy mascarpone cheese.

Steps to make Cavatelli with tomato and rocket:

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.

This quick-cooking pasta dish teams up fresh cavatelli with plump shrimp, which you'll toss with seasonal tomatoes and zucchini—sautéed briefly to highlight their bright flavors. It all comes together with a touch of butter and sweet, creamy mascarpone cheese. Adding fresh puréed tomato at the end of this long-simmered pork ragù lends this bowl of deliciousness acidic brightness along with depth. Add pork, stock, and half of tomatoes and bring to a simmer; season with black pepper. Cover, reduce heat, and simmer, turning meat occasionally, until meat is.

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