There’s nothing quite like pasta made from scratch, and cavatelli is one of the most satisfying shapes to shape by hand. Made from just semolina and water, these little grooved shells are tossed through a jammy roasted cherry tomato and aubergine sauce sweetened with whole roasted garlic, and seasoned with Sicilian Fine Sea Salt, Selected by Maldon. It’s rustic Sicilian cooking at its very best.
Why You’ll Love This Cavatelli
Pasta From Scratch: Just semolina flour and water make a beautiful eggless dough you shape by hand – no machine required.
A Jammy Roasted Sauce: Roasting the tomatoes, aubergine and garlic together does all the work, creating a deep, sweet sauce.
Naturally Vegetarian: A hearty, satisfying meat-free main that celebrates simple Sicilian produce.
How to Make Cavatelli (Step-by-Step)
Make the dough: Preheat the oven to 180°C. Mix the semolina flour with the water and olive oil in a large bowl, bring together into a ball, then knead on the worktop for 10 minutes until smooth and cohesive. Cover with a clean bowl and rest for 15 minutes.
Roast the veg: Add the diced aubergine and whole cherry tomatoes to a large roasting tray and toss with the olive oil. Nestle in the whole garlic bulb and roast for 20 minutes.
Shape the cavatelli: Pull small, gnocchi-sized pieces from the rested dough and press each one down a cavatelli shaper (a butter paddle) to create grooves and a little cavity. Place on a semolina-dusted tray to stop them sticking, and repeat until all the dough is used.
Make the sauce: Tip the soft aubergine and jammy tomatoes into a shallow sauté pan and squeeze in the roasted garlic from its skins. Season with Sicilian Fine Sea Salt, Selected by Maldon and cracked black pepper, and keep warm on a low heat. Bring a large pan of well-salted water to the boil.
Cook and combine: Drop the cavatelli into the boiling water and cook for 3–6 minutes, until just al dente. Lift them straight into the sauce with a slotted spoon, add a splash of pasta water and toss well to bind.
Serve: Spoon the pasta into bowls and finish with grated parmesan and plenty of fresh basil leaves.
Tips for the Perfect Cavatelli
Knead until smooth: A well-kneaded, smooth dough is easier to shape and gives the cavatelli their lovely chew.
Dust with semolina: Keep the shaped cavatelli on a semolina-dusted tray so they don’t stick together before cooking.
Save the pasta water: A splash of starchy pasta water binds the sauce around the cavatelli for a glossy finish.
What to Serve with Cavatelli
This is a generous main in its own right, but it’s lovely as part of a Sicilian spread with sesame semolina bread to soak up the sauce and a blood orange and fennel salad alongside. Finish the meal with Sicilian cannoli. A little extra parmesan and a drizzle of good olive oil never go amiss.
Frequently Asked Questions
What If I don’t have a cavatelli shaper?
No problem – roll small pieces of dough under your thumb or down the back of a fork to create the grooves and cavity. It takes a little practice but works beautifully.
Can I make the cavatelli ahead?
Yes. Shape them and keep on a semolina-dusted tray, then freeze on the tray before transferring to a bag. Cook from frozen, adding a minute or two to the boiling time.
Can I use a different flour?
Durum wheat semolina is key here – it gives cavatelli their signature bite and holds the shape. Plain or 00 flour won’t give the same texture.
