Cavatelli with Arugula and Anchovy

Cavatelli with Arugula and Anchovy Recipe from Italy

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Cavatelli with Arugula and Anchovy is a delicious and flavorful pasta dish that combines the peppery taste of arugula with the salty richness of anchovies. This recipe is perfect for a quick and easy weeknight meal or a special dinner with friends and family.

History

Cavatelli is a type of pasta that originated in Southern Italy. It is traditionally made by rolling small pieces of dough into a shell-like shape. Arugula, also known as rocket, is a leafy green vegetable that has been used in Italian cuisine for centuries. Anchovies are a popular ingredient in Mediterranean cooking, adding a salty and savory flavor to dishes.

Ingredients

1 lb (454 g) cavatelli
1 lb (454 g) arugula, washed and chopped
0.25 cup extra virgin olive oil
2 finely chopped garlic cloves
4 rinsed salted anchovy fillets

How to prepare

Bring a large pot of water to a rolling boil. Add a generous amount of salt to the water. Then, add the pasta to the boiling water.
Cook the pasta for 2 minutes and then add the arugula to the pot.
In a skillet, heat olive oil over medium heat. Add garlic and anchovy fillets to the skillet. Stir until the anchovy fillets melt, which should take about 1 minute.
Drain the pasta and arugula. Toss them together with the olive oil and anchovy sauce.

Variations

Add cherry tomatoes or sun-dried tomatoes for a burst of sweetness.
Substitute spinach for arugula for a milder flavor.
Use whole wheat or gluten-free pasta for a healthier option.

Cooking Tips & Tricks

Be sure to cook the pasta al dente, as it will continue to cook slightly when tossed with the arugula and anchovy sauce.

- Make sure to rinse the anchovy fillets before using them in the recipe to remove excess salt.

- Feel free to adjust the amount of garlic and anchovies to suit your taste preferences.

Serving Suggestions

Serve the Cavatelli with Arugula and Anchovy with a sprinkle of grated Parmesan cheese on top for added flavor. Pair it with a side salad or garlic bread for a complete meal.

Cooking Techniques

Boil the pasta until al dente to ensure the perfect texture.

- Saute the garlic and anchovies until the anchovies melt into a flavorful sauce.

Ingredient Substitutions

Use kale or spinach instead of arugula.

- Substitute sardines for anchovies for a different flavor profile.

Make Ahead Tips

Cook the pasta and arugula ahead of time and store them separately in the refrigerator. When ready to serve, reheat the pasta and toss with the olive oil and anchovy sauce.

Presentation Ideas

Serve the Cavatelli with Arugula and Anchovy in individual bowls garnished with fresh parsley or basil leaves. - Arrange the pasta on a platter and sprinkle with red pepper flakes for a pop of color.

Pairing Recommendations

Pair this dish with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.

- Serve with a side of garlic bread or a simple green salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the pasta in the microwave or on the stovetop with a splash of water to prevent it from drying out.

Nutrition Information

Calories per serving

350

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 3g

- Sugars: 1g

Fats

- Total Fat: 14g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 10g

Vitamins and minerals

Vitamin A: 20% DV

- Vitamin C: 15% DV

- Calcium: 8% DV

- Iron: 10% DV

Alergens

Contains gluten and fish (anchovies)

Summary

This dish is a good source of carbohydrates, healthy fats, and protein. It also provides essential vitamins and minerals such as vitamin A, vitamin C, calcium, and iron.

Summary

Cavatelli with Arugula and Anchovy is a simple yet flavorful pasta dish that is sure to impress. With a combination of peppery arugula, salty anchovies, and a garlicky olive oil sauce, this recipe is a must-try for any pasta lover. Enjoy it as a quick weeknight meal or serve it at your next dinner party for a taste of Italy.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Cavatelli with Arugula and Anchovy. It was a warm summer day, the sun was shining brightly through the kitchen window, and the smell of fresh herbs filled the air. I was visiting my dear friend Maria, who was known for her incredible cooking skills.

As soon as I walked through the door, I could tell that something delicious was cooking in the kitchen. Maria greeted me with a warm smile and a hug, before leading me over to the stove where a pot of cavatelli was simmering away.

"Come, sit down and try this," Maria said, gesturing towards a plate of the pasta topped with arugula and anchovy. I took a bite and was immediately blown away by the flavors. The nuttiness of the arugula, the saltiness of the anchovy, and the chewy texture of the cavatelli all combined perfectly to create a truly unforgettable dish.

I begged Maria to share the recipe with me, and she happily obliged. As we sat at her kitchen table, she walked me through each step, explaining the importance of using fresh ingredients and taking your time to let the flavors develop. I scribbled down notes furiously in my little recipe book, eager to recreate this dish in my own kitchen.

Over the years, I continued to make Cavatelli with Arugula and Anchovy for my family and friends, always receiving rave reviews. It became a staple in my recipe repertoire, a dish that I was known for and one that always brought back fond memories of that sunny day in Maria's kitchen.

But the story of this recipe doesn't end there. As I shared it with more and more people, I discovered that each person had their own twist on the dish. Some added a squeeze of lemon for a touch of brightness, others threw in a handful of toasted pine nuts for crunch. I loved hearing how people made the recipe their own, and I always encouraged them to experiment and play around with the flavors.

One day, while visiting my cousin in Italy, I had the opportunity to learn yet another variation of the recipe. We were staying in a small village in Tuscany, where the locals took great pride in their traditional cuisine. One evening, we were invited to a dinner party at a neighbor's house, and I was delighted to see that they were serving Cavatelli with Arugula and Anchovy.

As I chatted with the hostess in the kitchen, she revealed her secret ingredient - a splash of balsamic vinegar to add a touch of sweetness to the dish. I was intrigued by this unexpected addition and couldn't wait to try it. The resulting pasta was unlike anything I had ever tasted before, the vinegar cutting through the richness of the anchovy and bringing a whole new dimension to the dish.

I returned home from Italy with a renewed passion for cooking and a newfound appreciation for the art of recipe sharing. I realized that food is so much more than just sustenance - it's a way to connect with others, to share stories and memories, and to create something truly special.

And so, as I sit here now, writing this story for you, I hope that you will take this recipe for Cavatelli with Arugula and Anchovy and make it your own. Add a pinch of chili flakes for heat, a handful of fresh Parmesan for richness, or whatever else inspires you. Let this dish be a starting point for your own culinary adventures, a way to bring a little piece of my kitchen into yours.

I can't wait to hear about the memories you create around the table, the stories you share, and the delicious meals you cook up. And who knows, maybe one day you'll pass this recipe on to someone else, just like Maria did for me. Happy cooking, my dear.