Cavatelli with arugula are a tasty and light first course typical of Apulian cuisine. The fresh pasta pairs perfectly with the freshness of the arugula and cherry tomatoes. Basil and garlic give an aromatic flavor, while extra-virgin olive oil and salt complete the dish.
Wash the cherry tomatoes, cut them in half and arrange them on the bottom of an oiled baking dish
Season them with salt, add a few garlic cloves and olive oil, and let them soften in the oven
Boil the cavatelli in salted boiling water; near the end of cooking add 3/4 of the arugula, finish cooking the cavatelli and then drain them. Toss them with the tomatoes after removing the garlic and finish with chopped raw arugula and basil
Pan
Knife
Cutting board
Italy, Puglia
| Energy (kcal) | 201.25 |
| Carbohydrates (g) | 42.46 |
| of which Sugars (g) | 2.74 |
| Fat (g) | 0.76 |
| of which Saturates (g) | 0.12 |
| Protein (g) | 8.05 |
| Fiber (g) | 1.37 |
