Recipe of the Week: Cavatelli Arrostiti (Cavatelli with Fresh Tomato Sauce)
One of the most popular homemade pastas in the United States is cavatelli. Loved by young and old, it is so easy to make. Shaped like an almond it can be made by simply taking a piece of dough and rolling it on the counter with the help of a butter knife. Cavatelli really shines when it is served with a fresh tomato sauce. This is a traditional recipe that fits today’s busy lifestyle. Serves eight. (Chef tip: For best results, use red ripe Roma tomatoes. Roast them in the oven at 350 degrees for 20 minutes, peel them and chop them. They are ready to use in your sauce.)
DOUGH:
1/2 cup all-purpose unbleached flour
2 cups Double OO flour
1/2 cup well drained ricotta cheese
2 large eggs
1 teaspoon salt
POMODORO SAUCE:
2 pounds of ripe Italian plum tomatoes or canned diced tomatoes
1 small onion, finely minced
1 carrot, grated
2 cloves garlic, peeled and minced
1/4 cup extra-virgin olive oil
1/8 teaspoon crushed red pepper flakes
2 tablespoons fresh basil, chopped
2 cups tomato puree
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino cheese
Sift the flours together. Place on wooden board and form into a mound.
Make a deep well in the center and add eggs, ricotta and salt. Use a fork to mix in the eggs.
Slowly add the flour, beginning at the top of the well so the walls collapse and blend into the mixture. When the flour is almost totally absorbed, begin kneading, pressing with the palms of your hands. Knead the dough for about 20 minutes, until it is smooth and elastic. (If the dough is dry, add a few drops of water. If sticky, add a little flour.)
Gather the dough into a ball, place in a mixing bowl, cover with plastic wrap, and let rest for 30 minutes. (To test for doneness, punch the dough with an index finger. If it springs back, it is done.)
Break the dough into lemon-size pieces, rolling each one into a long tube. Feed through a cavatelli machine. Spread the pieces out to dry.
Bring a six-quart pot of salted water to boil. Add salt, then pasta and cook until “al dente,” about five to six minutes. Drain and set aside.
In a large non-reactive saucepan, cook the onion until transparent. Add carrot and garlic and saute for five more minutes. Add the chopped tomatoes and sauce. Season with salt and pepper. Simmer for 20 minutes to thicken at medium heat. Add the basil and cook for a few minutes more.
Toss the pasta with the roasted tomato sauce, sprinkle with cheese, and serve.