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Cavatelli with Vegetables and Olive Oil

cappelitte

Cavatelli is an often forgotten pasta. You probably don’t recall what it looks like when you see it on a menu, but when you see it you go “oh yes, I’ve had that before.”  It doesn’t have a familiar shape like bowtie, fusilli, or penne pasta. Cavatelli is great for sauces that are oil based, like this simple pasta dish that makes for a great lunch or quick dinner on any weekday.

Cavatelli with Vegetables and Olive Oil
Serves 4

1 lb Cavatelli pasta
1/4 cup diced red onion
1 garlic clove, minced
1 cup grape tomatoes, quartered
1 bell pepper, small bite-size diced pieces
1 tablespoon fresh Italian parsley, finely chopped
1/4 cup grated Parmigiano Reggiano
1/2 cup extra-virgin olive oil
fresh ground pepper to taste

Parmigiano Reggiano, additional to add to pasta for serving

Cook the cavatelli pasta in a pot of boiling water.  If using fresh, cook for 2-3 minutes. If cooking dried, follow the instructions on the package. Drain pasta when finished.

Pour half of the olive oil in a saute pan on medium-high heat. Add the red onion, garlic, and bell pepper cook for 3 minutes. Add the drained pasta to the saute pan, remaining olive oil, grape tomatoes and Parmigiano Reggiano then cook for a minute more.  Before serving add the Italian parsley and pepper.

Sprinkle each dish with Parmigiano Reggiano, if you desire, and serve with a piece of sourdough bread.