Cavatelli, an Italian traditional pasta
With ragù, with broccoli or with fresh tomato sauce: cavatelli are always good!
Cavatelli is a traditional pasta from the Molise region, and widespread in southern Italy.
They are made with a mixture of durum wheat semolina and water and have an elongated shape with a recess inside.
The Italian grandmothers make them by hand (obviously!), But I found them at the supermarket in the fresh pasta department.
They usually are tasted with ragù or with broccoli-like vegetables, but today I opted for a quick sauce with fresh cherry tomatoes, basil and olive oil.
Cavatelli can be enjoyed with an excellent red wine or a fresh rosé in summer.
If you happen to find them, don't miss them: they have a unique texture and flavour!