In short. Cavatelli boiled together with rocket, dressed with a sauce of garlic and anchovies dissolved in olive oil, and finished with grated Apulian pecorino. Fifteen minutes, four ingredients.
Cavatelli are the other Apulian shape — small hollowed shells of semolina dough, the same family as orecchiette and often used in their place.
Ingredients
- 400 g of cavatelli
- 300 g of rocket
- 8 tablespoons of extra virgin olive oil
- 2 cloves of garlic
- anchovies, desalted and boned
- grated Apulian pecorino, salt
Method
1. Together in one pot. Boil the rocket in salted water, and drop the cavatelli into the same water.
2. The sauce. At the same time, chop the garlic and soften it in the olive oil. Add the anchovies and let them dissolve into the oil to form a sauce.
3. Dressing. Drain the pasta and rocket while still al dente, dress with the sauce, sprinkle with grated pecorino and serve.
Orecchiette work just as well. The tradition says so explicitly — cavatelli and orecchiette are interchangeable in almost every Apulian recipe.
More on the first courses page.
