Name: Cavatelli con Rucola e Pomodoro
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 400 g cavatelli; 400 g cherry tomatoes; 150 g arugula; 2 clove garlic; 4 tbsp extra-virgin olive oil; 0 pinch peperoncino; 50 g pecorino; 0 salt

Cavatelli con Rucola e Pomodoro

A rustic Puglian pasta dish of chewy cavatelli tossed with cherry tomatoes, garlic, and peppery arugula wilted in at the very end.

🥬Vegetarian

🇮🇹 Italy ·Europe · $

15 min Prep

20 min Cook

35 min Total

4 portions

Cavatelli con rucola e pomodoro is a humble first course from Puglia, the sun-soaked heel of southern Italy. Small shell-shaped cavatelli, traditionally made from just durum wheat semolina and water, carry a quick sauce of cherry tomatoes burst in extra-virgin olive oil with garlic and a hint of chili. Peppery arugula, often the wild variety that grows across the region, is folded in at the end so it only just wilts and keeps its bite. The dish is finished with a generous grating of pecorino or ricotta salata, which adds a salty, savory note. It comes together in minutes once the pasta is on, making it a staple of weeknight tables and summer lunches. Simple, fresh, and vegetarian, it is Puglian cucina povera at its best.

Ingredients

400 g cavatelli dried or fresh

400 g cherry tomatoes halved

150 g arugula wild if available, roughly chopped

2 clove garlic peeled, lightly crushed

4 tbsp extra-virgin olive oil

0 pinch peperoncino to taste (optional)

50 g pecorino grated, or ricotta salata (optional)

0 salt to taste, plus for the pasta water

Ingredients

4 portions

400 gcavatelli dried or fresh

400 gcherry tomatoes halved

150 garugula wild if available, roughly chopped

2 clovegarlic peeled, lightly crushed

4 tbspextra-virgin olive oil

pinchpeperoncino to taste (optional)

50 gpecorino grated, or ricotta salata (optional)

salt to taste, plus for the pasta water

Instructions

Make the tomato base

1

Bring a large pot of salted water to a boil for the pasta. Meanwhile, warm the extra-virgin olive oil in a wide pan over medium heat with the crushed garlic and a pinch of peperoncino. Let the garlic become fragrant and lightly golden without burning, about 2 minutes.
~3 min
2

Add the halved cherry tomatoes, cut side down, and a pinch of salt. Cook over medium heat, stirring now and then, until the tomatoes soften, release their juices, and begin to collapse into a light sauce, about 8 to 10 minutes. Press a few with a spoon to help them break down. Remove the garlic cloves if you prefer a milder flavor.
~10 min

Cook the pasta and finish

1

Drop the cavatelli into the boiling salted water and cook until just al dente, following the package timing for dried or until they float for fresh. Reserve a cup of the cooking water before draining.
~8 min
2

Transfer the drained cavatelli to the pan with the tomatoes and toss over medium heat for a minute, adding a splash of pasta water to loosen if needed. Fold in the chopped arugula and toss just until it wilts but stays bright and peppery, about 1 minute.
~2 min
3

Off the heat, add most of the grated pecorino or ricotta salata and toss to coat. Let the pasta rest for a minute, then serve hot with the remaining cheese, a drizzle of olive oil, and extra peperoncino if you like.
~2 min

Credits & Inspiration

The Pasta Project
Detailed cavatelli with arugula and cherry tomato recipe including garlic, peperoncino, and pecorino.
La Cucina Italiana
Classic Italian cavatelli with arugula, cooking the pasta and greens together and finishing with grated pecorino.
Oggi si Cucina (GialloZafferano)
Regional Puglian method for cavatelli con rucola e pomodorini, finishing with cacioricotta.
Scatti di Gusto
Traditional Puglian cavatelli with cherry tomatoes and wild arugula folded in at the end.