Cavatelli with ‘no cook’ Tomato Sauce

Jul 11

Get your own Cavatelli maker at Italianashop.ca and use discount code DAVID for 5% off.

The Cavatelli

400g semola rimacinata

188g water

Pinch of salt

Mix ingredients together and knead until smooth.
Wrap with plastic wrap and allow to rest at room temperature for an hour.
If the dough isn’t becoming smooth, knead it as much as you can, then wrap it in plastic and allow it to rest for 15 minutes. Once rested, continue to knead and your dough should come together easily.

The Sauce

3-4 large heirloom tomatoes (or the best tomatoes you can find)

2 cloves garlic, minced

1 red chili, minced

1 handful of herbs (basil, oregano, and parsley), torn into small pieces

Remove the cores of the tomatoes. Using a knife, remove about half of the tomato skin (like you’re cutting the skin off an orange).
Cut the tomatoes into bite sized chunks and transfer to a mixing bowl.
Salt the tomatoes generously and mix well. Transfer to a colander with a bowl underneath to catch the liquid. Allow to drain for a couple hours.
In a sauce pan, heat some olive oil on medium heat and lightly fry the garlic and chili.
Add the tomato water and reduce by half.
Cook the cavatelli in plenty of salted water for 3-4 minutes. Add to the pan, along with the herbs, tomatoes and plenty of olive oil. Combine all the ingredients by stirring constantly over high heat for a minute. Check seasoning, but you shouldn’t have to add anything as the tomatoes are already salted.
Plate and top with grated parmigiano.

Fettuccine alla Gricia