Cavatelli With Tomato Caper And Olive Sauce Recipes

PASTA PUTTANESCA

Steps:

• Cook the spaghetti al dente (it should have a bite to it) in a small amount of well-salted water. Reserve about a ½ cup of the pasta cooking water (!).
• Prepare the ingredients: finely chop the garlic (do not use a garlic press), roughly chop the anchovies, drain and rinse the capers, and cut the olives in half.
• Heat the olive oil and butter in a large frying pan, add the garlic, chili flakes, and anchovies, cook over medium-low heat, stirring, for 1 minute.
• Add the olives, capers, crushed tomatoes/passata, and pasta cooking water. Bring to a boil, reduce the heat to low and cook for 15 minutes (stirring from time to time) until the sauce is thickened. After this time, season the sauce lightly with salt and pepper. Be careful with adding salt, because anchovies, olives, and capers are already salty. Take the pan off the heat.
• Add the cooked pasta to the pan, toss with the sauce.
• Sprinkle with chopped parsley, grated parmesan, and serve immediately.
• Enjoy!

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.

TOMATO, OLIVE, AND CAPER COMPOTE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, jalapeno, and celery, season with pepper, and cook, stirring, until soft and fragrant, about 4 minutes. Add the tomatoes, olives, and capers and cook, stirring, until hot, about 2 minutes more.
• Remove from the heat and stir in the lemon juice and parsley.

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 ARUGULA AND TOMATO

Steps:

• 1 In a skillet large enough to hold all of the ingredients, cook the garlic in the oil over medium heat until lightly golden, about 2 minutes. Add the tomatoes and salt and pepper to taste. Bring the sauce to a simmer and cook until thickened, about 20 minutes. 2 Bring at least 4 quarts of water to a boil. Add the pasta and salt to taste. Stir well. Cook over high heat, stirring frequently, until the pasta is tender. Drain the pasta, reserving some of the cooking water. 3 Stir the pasta into the tomato sauce with half of the cheese. Add the arugula and stir well. Add a little of the reserved cooking water if the pasta seems too dry. Sprinkle with the remaining cheese and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.