Cavatelli with savoy cabbage is a flavorful first course originating from the Puglia region in southern Italy. The savoy cabbage is cooked together with fresh cavatelli pasta to create a tasty and nourishing dish. This simple but full-flavored recipe is perfect for the colder months of the year. Add a bit of chili pepper for a touch of spiciness.
Clean the savoy cabbage, cut it in half and then into thin longitudinal wedges
Wash it
Bring salted water to a boil and cook the cabbage in it
Meanwhile prepare a sauce by lightly sautéing the crushed garlic with 1 chili pepper and adding the chopped tomatoes
When the cabbage is cooked remove it from the water with a slotted spoon and put it in a serving bowl; in the same water cook the cavatelli
Once cooked drain them, combine with the cabbage and pour over the tomato sauce
Stir and serve
Pan
Bowl
Italy, Puglia
| Energy (kcal) | 134.61 |
| Carbohydrates (g) | 23.4 |
| of which Sugars (g) | 3.18 |
| Fat (g) | 2.5 |
| of which Saturates (g) | 0.35 |
| Protein (g) | 5.03 |
| Fiber (g) | 2.04 |
