List of Ingredients
- 2 C. of remilled durum wheat semolina
- 1 1/4 C. of tomato passata
- 7 OZ. of arugula
- 1 shallot
- Salt
- Pecorino cheese
- Extravirgin olive oil
Method
In a bowl, dissolve a pinch of salt in 3/4 cup of warm water. Add the flour and knead until the dough is firm but dry. Let the dough sit for 30 minutes, covered. Sauté the shallot in a saucepan with 2 tablespoons of oil for 1 minute.
Add the tomato passata and a pinch of salt, then let it reduce for 30-35 minutes over medium heat. Shape the dough into ropes about 1/2 inch wide. Cut pieces of pasta about 1/2 inch long and drag them on the cutting board with your thumb in order to form the typical cavatelli shape.
Clean and chop the arugula. Cook the cavatelli in salted boiling water for 1 minute. Add in the arugula, and once it starts boiling again, cook for 2 more minutes. Strain the pasta and arugula, then top with the tomato sauce. Sprinkle with plenty of grated Pecorino cheese and serve.