Cavatelli with Tanecocozze are a first course typical of Apulian cuisine. Handmade pasta is seasoned with tender zucchini, tomatoes, chili pepper and garlic, creating a tasty and light dish. Perfect to serve during the summer!
Clean the zucchini plants, removing the fibers, and cut them into not-too-large pieces; wash them, boil them until al dente in salted boiling water, and drain them
Prepare a light sauce with garlic, oil, chili pepper and peeled tomato cut into pieces
Cook the pasta in the vegetable cooking water, drain it and add the vegetables
Dress with the sauce, mix and serve immediately
Italy, Puglia
| Energy (kcal) | 92.19 |
| Carbohydrates (g) | 18.55 |
| of which Sugars (g) | 1.9 |
| Fat (g) | 0.38 |
| of which Saturates (g) | 0.06 |
| Protein (g) | 4.12 |
| Fiber (g) | 1.32 |
