Cavatelli with Arrabbiata Sauce

Made from three simple ingredients... flour, lukewarm water, and a pinch of salt... cavatelli pasta is considered to be one of the oldest types of pasta. Cavatelli has an elongated shape with a hollow cavity made by pressing one’s fingers into small pieces of pasta and is very popular amongst several southern regions of Italy.

Click on Read More to find out more about the recipe and ingredients needed. 

Ingredients kit for this recipe available for purchase! To save time, your kit will contain non perishable ingredients necessary for this recipe to feed 3- 4 people. Shipping and handling charges included in cost.

INGREDIENTS (Serve 3-4 people)

Click here for the full Ingredients List

Cavatelli pasta

• 2 cups (250 g) semola rimacinata flour
• 1 cup (125 g) lukewarm water

Arrabbiata Sauce 

• ¼ cup (2 oz) extra virgin olive oil
• 2 garlic cloves, thinly sliced or finely minced
• 1 teaspoon chili flakes
• 1 can (9 oz) whole peeled tomatoes, crushed by hand
• 1 tablespoon chopped parsley

KITCHEN TOOLS 

• large pot for boiling pasta
• mixing bowls
• Strainer for pasta
• bench scraper
• gnocchi board (optional) or a fork
• saucepan

ABOUT CHEF DENIS DELLO STRITTO 

Denis Dello Stritto is nothing if not passionate about authentic Italian cuisine and the traditions from which it evolved. The roots of Dello Stritto’s culinary ardour were planted during his childhood in a small farming village north of Naples, Italy. The village, Caiazzo, has historically been famed for the quality of its olives and more, and nearly everyone is engaged in food production. “The smell, the taste and the honest culture were part of my upbringing,” he says. “Simplicity and respect for the ingredients are what I need to give guests the essence of my land.” Pursuit of quality product is a big priority for Dello Stritto, who personally combs farmers markets and fish markets for the best ingredients from local purveyors. While the significance of such ingredients can’t be minimised, Dello Stritto says it can be quantified: “60 percent of what makes a professional Italian chef is the chef, and 40 percent is the quality of the product.” What percentage is passion for the Italian chef, then? “Passion is 120%!”  he says. Dello Stritto’s dream is for a restaurant where people don’t even need to see the menu - instead, they just feel a connection with the food.

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