ABOUT THE RECIPE
Cavatelli pasta paired with arrabbiata sauce offers a satisfying dish that combines small shell-shaped pasta with a spicy tomato-based sauce. The ridges of the cavatelli capture the flavors of the robust arrabbiata sauce, creating a harmonious balance between the tender pasta and the bold notes of tomatoes and red pepper. This classic Italian combination delivers a hearty and flavorful experience.
½ cup (80 g) semola rimacinata flour
¼ cup (40) g semola rimacinata flour for dusting
⅓ cup (80 ml) lukewarm water
½ teaspoon salt
2 oz (60 ml) extra virgin olive oil
2 garlic cloves, thinly sliced or finely minced
1 teaspoon chili flakes
9 oz (255 g) whole peeled tomatoes, crushed by hand
large pot for boiling pasta
Strainer for pasta
gnocchi board (optional) or a fork
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
Mix semolina flour in a large bowl. Make a well in the center.
Pour water into the well a little at a time, three times, while mixing it with the flour until it becomes a shaggy mass of dough.
Knead it with your hands by flattening the ball, stretching it, and folding the top towards the center. Continue for 10-15 minutes, or until the dough is smooth and bounces back when poked.
Shape the dough into a ball and place it in a bowl covered with plastic wrap. Let rest at room temperature for at least 15 minutes before using and up to 2 hours. For a longer rest, wrap the dough in plastic wrap and set aside in the refrigerator.
Work with one portion of the dough at a time, keeping the remaining dough covered to keep it from drying out. Roll out the dough to make a rope, about ⅓-inch thick.
Cut off small, ⅓-inch-thick pieces. Press and gently drag the small piece of dough towards you with your index and middle finger. The two sides will curl inwards, leaving hollow spaces.
Proceed the same way with the rest of the dough. Transfer cavatelli to a floured surface and sprinkle with more semolina flour. Do not overlap the cavatelli or they will stick together.
Place a saucepan over medium heat and add the olive oil and garlic. Saute until fragrant and golden, about 1 minute. Stir in the chili flakes.
Add the crushed tomatoes and season with a pinch of salt. Cover the saucepan and let the sauce cook for 15 minutes. Taste for salt, then set aside.
Bring a large pot of salted water to a boil. Add the cavatelli and cook for 5-6 minutes, checking one to make sure they are fully cooked before straining.
Strain pasta and mix with the arrabiata sauce. Transfer to a serving dish or bowl, and top with parsley.
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