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Ingredientes
- 2 c. flour
- 1 c. semolina
- 2 c. boiling salted water
- 2 bn arugula Cherry Tomato Sauce
- 3 Tbsp. extra virgin olive oil
- 2 clv garlic, minced
- 1/2 lb cherry tomatoes, diced fresh basil coarse salt, and freshly cracked black pepper
Direcciones
- Combine flour and semolina and pour it on a table.
- Make a hole in the middle of mix.
- Pour boiling water into hole.
- Mix water and flour mix together with a fork.
- Knead dough till moderately smooth.
- Cover dough with plastic and let rest for 2 min.
- Cut dough into small pcs and roll into "snake-like" pcs.
- Cut "snake-like" pcs into finger tip size pcs.
- Using three fingers, roll fingertip size pcs into cavatelli shape (short, narrow, ripple-edged shells).
- Bring a large pot of salted water to a boil.
- Cherry Tomato Sauce:While you wait for the large pot of water to come to a boil, heat extra virgin olive oil in a large saucepan on medium-low heat.
- Add in garlic and cook till browned, about 3 to 4 min.
- Add in cherry tomatoes, fresh basil and salt and pepper to taste.
- Cook approximately 5 min.
- Assembly:Add in cavatelli and arugula to the large pot of boiling water.
- Cook till cavatelli rises to the surface, about 1 to 2 min.
- Drain pasta and arugula.
- Add in cavatelli and arugula to cherry tomato mix.
- Toss pasta and serve.
- Yield is 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 4 servings | |
| Calories 479 | |
| Calories from Fat 99 | 21% |
| Total Fat 11.29g | 14% |
| Saturated Fat 1.58g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 272mg | 8% |
| Total Carbs 80.55g | 21% |
| Dietary Fiber 4.0g | 13% |
| Sugars 1.54g | 1% |
| Protein 12.29g | 20% |
