🍝 Cavatelli with tomato sauce
Cavatelli al pomodoro are small hand-rolled pasta shells from southern Italy tossed in a simple sauce of tomato, garlic, olive oil and fresh basil. The pasta is chewy with a hollow centre that holds the sauce, and the tomato is cooked only briefly so it stays fresh and light. It is a quick, everyday dish served hot as a first course or main.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g cavatelli
- 800 g ripe tomatoes or canned peeled tomatoes
- 3 tbsp olive oil
- 2 garlic cloves, sliced
- A handful of fresh basil
- Salt
Method
- Warm the oil and garlic gently until fragrant, then add the tomatoes and a pinch of salt.
- Simmer for 15 minutes, crushing the tomatoes, until slightly thickened.
- Boil the cavatelli in salted water until al dente, about 10–12 minutes for dried.
- Toss the pasta with the sauce and torn basil, adding a splash of pasta water if needed.
How to make it lighter
- Use 1 tbsp of oil in the sauce instead of 3 — each tablespoon saved is about 120 kcal.
- Weigh the pasta: 80 g dry per person is a standard portion.
- Bulk out the plate with extra tomato sauce or a side of grilled vegetables.
History
Cavatelli are a traditional durum-wheat pasta of southern Italy, made in Puglia, Molise, Basilicata and Campania by pressing small pieces of dough with a finger or knife. Pairing them with a plain tomato and basil sauce is one of the most common home preparations in the region today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →