Cavatelli With Tomato Caper And Olive Sauce Food

CAVATELLI WITH TOMATO SAUCE AND RICOTTA

Steps:

• Bring a large pot of salted water to a boil. Add the cavatelli and cook as the label directs. Reserve 1/4 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, 1/2 teaspoon salt and the red pepper flakes and cook until the garlic is soft but not browned, 3 to 4 minutes. Stir in the basil and tomatoes with their juice. Increase the heat to high and cook until the sauce is thickened, about 10 minutes.
• Add the cavatelli and the reserved cooking water to the skillet; cook, tossing, until warmed through, 2 to 3 minutes. Divide among bowls and top with the ricotta and pecorino. Season with salt and pepper.

HOMEMADE CAVATELLI WITH "LEFTOVER SAUCE"

Steps:

• For the cavatelli: Add the flour to a large bowl and set aside. In a medium bowl, stir together the ricotta, eggs and 1/2 teaspoon salt. Stir the ricotta mixture into the flour.
• Transfer the mixture to a floured work surface and, using your hands, gently bring the ingredients together to form a dough. Knead the dough together, adding additional flour as necessary, until the dough is firm and not sticky. Tightly wrap the dough with plastic wrap and allow to rest in the refrigerator for at least 1 hour and up to overnight.
• On a lightly floured surface, cut the dough into 6 pieces, then roll the pieces into ropes about 1/4 inch in diameter. Cut the ropes into 1/2-inch pieces. Using your thumb or the dull side of a butter knife, press on each piece of dough and pull across the length of it. Continue until all the pasta dough is used. Transfer the pieces to a baking sheet dusted with semolina.
• For the sauce: Warm the tomato sauce with the pulled chicken in a saucepan over medium heat.
• Bring a large pot of water to a boil and salt liberally. Drop in the cavatelli, give them a gentle stir and boil until they begin to float, 3 to 4 minutes.
• Transfer the cavatelli to the sauce along with 3/4 cup of the pasta cooking water. Stir until the pasta is thoroughly combined with the sauce. Remove from the heat and stir in the Parmesan, butter and basil, Serve with olive oil and cracked black pepper.

BUCATINI WITH OLIVE-CAPER SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
• Meanwhile, pile the garlic, 1 tablespoon capers and the red pepper flakes on a cutting board; mince, then mash with the flat side of a chef's knife to make a paste. Transfer the mixture to a large bowl and add the olive oil, tomatoes, olives, the remaining 1 tablespoon capers and the butter. Stir in the basil and cheese.
• Add the pasta to the bowl with the tomato mixture and toss until the butter is melted, adding the reserved cooking water to moisten, if needed. Season with salt.

CAVATELLI PASTA RECIPE

Steps:

• Place the semolina flour on a work surface, make a well in the middle and sprinkle with salt.
• Add most of water into the well in the centre of the flour.
• Start combining water with the flour using your fingers or a fork. Pulling in the flour and forming a dough. Add more water if needed. The dough should feel soft and supple, a bit like playdough.
• Knead well for 5-10 minutes until smooth and elastic then form into a ball.
• Wrap with plastic and set aside for 30 minutes to rest.
• After 30 minutes, cut off ¼ of the dough. Rewrap the remaining dough.
• Roll the cut off portion of dough into a sausage shape. You shouldn't need any extra semolina/flour but if you do, use it sparingly.
• Continue rolling until you have a long rope about ½ inch ( or approx 1cm) in diameter. It may be easier to cut it in half and keep rolling to achieve this thickness.
• Cut the rope into ¾-1 inch (2-2.5cm) lengths.
• Using two fingers (the index and the middle finger), press firmly onto each piece of dough and drag towards you creating a curl and an indentation.
• Place in a single layer and not touching on parchment (baking) paper that has been dusted with semolina/flour.
• Repeat with remaining dough.
• Cook pasta in a large pot of salted boiling water for 8-10 minutes. This will depend on the size of the cavatelli. Taste after 5 minutes and cook longer if needed. Cooking may be even longer than 10 minutes if you have made larger cavatelli.
• Serve with your favorite sauce.

CAPELLINI WITH TOMATOES AND BASIL

Steps:

• Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
• Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
• While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
• Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

CAVATELLI WITH TOMATO CAPER AND OLIVE SAUCE

Steps:

• Cook pasta. Drain.
• Meanwhile heat oil in saucepan. Add tomatoes, parsley, olives, caper and fennel seeds. Cook until tomatoes soften, about 3 minutes.
• Stir in lemon zest. Toss with pasta.

CAVATELLI WITH CHICKEN AND TOMATO

Steps:

• In a large fry pan over medium-high heat, melt the butter with 1 Tbs. of the olive oil. Working in batches, add the chicken to the pan and cook, turning once, until brown on both sides, about 10 minutes total per batch. Transfer to a platter.
• In the same pan, warm 1 Tbs. of the oil. Add the chicken livers and cook, stirring frequently, until browned, about 5 minutes. Transfer to a plate.
• Return the pan to medium heat and warm the remaining 1 Tbs. oil. Add the onion, carrot, celery and bay leaves and sauté until the vegetables are softened and slightly browned, about 7 minutes. Add the mushrooms and sauté until they have released some of their liquid, about 3 minutes. Stir in the tomatoes. Add the chicken along with the livers and any accumulated juices. Reduce the heat to low and simmer, partially covered, until the chicken is opaque throughout, about 30 minutes. Remove the bay leaves and discard. Season with salt and pepper.
• Meanwhile, bring a large pot of water to a boil over high heat. Add 2 Tbs. salt and the pasta. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain the pasta and divide among individual bowls. Top with the sauce and chicken pieces and serve immediately.

HOMEMADE CAVATELLI

Steps:

• Mix together flours and salt on a clean surface, make a well in center, and gradually add 1/2 cup water and oil, working flours into center until a dough forms. (If dough is too dry, add more water, 1 tablespoon at a time.) Knead dough until smooth and it springs back when gently pressed, about 5 minutes. Wrap in plastic.
• Sprinkle 2 rimmed baking sheets with semolina flour. Divide dough into 8 pieces; keep covered with plastic wrap. Roll one piece at a time into a long rope, about 1/3 inch in diameter, then cut rope into 1/3-inch-long pieces. Using tips of index and middle fingers, firmly press each piece and pull dough toward you so it lengthens slightly and forms a curl in the middle. Transfer pieces to baking sheets. Repeat with remaining dough.
• Cavatelli can be refrigerated, covered, up to 4 hours. (Or freeze on sheet; once firm, transfer to a resealable bag and freeze up to 3 months. There's no need to thaw before cooking.)

TOMATO SAUCE WITH CAPERS AND VINEGAR

Steps:

• Heat 1 tablespoon of the olive oil in a medium heavy saucepan. Add the onion. Cook, stirring often, until tender, about five minutes. Stir in the garlic. Cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes, basil sprig, capers, salt and pepper. Bring to a simmer over medium-high heat, stir and reduce the heat. Simmer 10 to 15 minutes until cooked down and very fragrant. Remove the basil sprig. Stir in the vinegar, the remaining tablespoon of olive oil and the optional parsley or basil. Taste and adjust seasonings. Serve hot or cold.

SPINACH RICOTTA CAVATELLI WITH TOMATO SAUCE.

Steps:

• Make the cavatelli: Put the ricotta, spinach, egg yolk and olive oil in a food processor and process to a paste.
• Add the flour, semolina, salt and white pepper and process until the mixture comes together to form a ball.
• Scrape the dough out onto a lightly floured work surface and knead briefly.
• Wrap the dough in plastic and let stand at room temperature for 30 minutes.
• Make the sauce: Cover the sun-dried tomatoes with hot water and let soak until plumped, about 25 minutes. Drain well and coarsely chop, then transfer to a mini-processor and puree.
• Heat the oil in a saucepan. Add the fresh tomatoes and garlic and cook over moderate heat, stirring, until the tomatoes release their juices, about 3 minutes.
• Add the basil and Chicken Stock, cover and simmer over low heat until the tomatoes are very soft, about 5 minutes. Strain the sauce, pressing on the tomatoes to extract as much sauce as possible. Stir in the sun-dried tomatoes and season with salt and black pepper.
• Cut the cavatelli dough into 10 equal pieces. On a lightly floured work surface, using both hands, roll out each piece of dough into a 1/2 -inch-thick rope.
• With a fork, cut the rope into 1/2 -inch pieces. Press the side of the fork lengthwise into the center of each piece. Set the cavatelli on a lightly floured baking sheet.
• In a large pot of boiling salted water, cook the cavatelli in batches, stirring, until they rise to the surface, about 4 minutes. Drain the cavatelli and divide them among 8 shallow bowls.
• Pour 1/2 cup of the hot tomato sauce over each portion and sprinkle each with 1 teaspoon of the Parmesan cheese.