Cavatelli with Bottarga and Cherry Tomatoes
Category: Pasta Dishes
Servings: 4
This delightful Cavatelli with Bottarga and Cherry Tomatoes is a fresh and flavorful first course that brings together the richness of bottarga, the sweetness of ripe cherry tomatoes, and the aromatic burst of basil. The cavatelli, a traditional pasta from Southern Italy, perfectly complements the delicate flavors of the Mediterranean ingredients. Here’s how to make this simple yet gourmet dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cavatelli (fresh or dried) | 400g |
| Cherry Tomatoes | 400g |
| Bottarga (mullet roe) | 15g |
| Garlic Cloves | 2 |
| Fresh Spring Onion | 1 |
| Fresh Basil | 12 leaves |
| Black Pepper | To taste |
| Extra Virgin Olive Oil | 4 tablespoons |
Nutritional Information (approx. per serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 15g |
| Carbohydrates | 70g |
| Fat | 15g |
| Fiber | 4g |
| Sodium | 200mg |
Instructions
Step 1: Cook the Cavatelli
Start by cooking the cavatelli in a large pot of boiling salted water, following the instructions on the package for the perfect al dente texture. As the cavatelli cooks, you’ll be preparing the rest of the ingredients.
Step 2: Prepare the Tomatoes
While the cavatelli cooks, take your cherry tomatoes, wash them thoroughly, and cut them into quarters. Set them aside for later use.
Step 3: Sauté the Aromatics
Peel and lightly crush two garlic cloves. In a large skillet, heat 4 tablespoons of extra virgin olive oil over medium heat. Add the crushed garlic and the fresh spring onion, thinly sliced, into the skillet. Sauté them gently until they release their aromatic fragrance, taking care not to burn the garlic.
Step 4: Add Tomatoes and Season
Once the garlic and spring onion have softened and become fragrant, add the cut cherry tomatoes to the pan. Season with a pinch of salt and cook for a few minutes until the tomatoes soften and begin to release their juices. Adjust the seasoning to taste, and turn off the heat when the sauce is ready.
Step 5: Combine Pasta and Sauce
When the cavatelli is cooked, drain it, but make sure to reserve a little pasta water. Add the drained cavatelli to the pan with the tomato sauce and toss them together for a few seconds. If the mixture seems too dry, add a splash of the reserved pasta water to create a smoother consistency.
Step 6: Add the Finishing Touches
Tear the fresh basil leaves into large pieces and toss them into the pasta along with black pepper to taste. Add the bottarga, finely grated or sliced, and mix everything gently to allow the flavors to meld together beautifully.
Step 7: Serve
Once everything is well combined, transfer the cavatelli to serving plates. Garnish with a few additional basil leaves for a fresh touch. Serve immediately to enjoy the vibrant, savory flavors.
This Cavatelli with Bottarga and Cherry Tomatoes is a perfect balance of flavors, with the salty richness of bottarga pairing harmoniously with the sweet acidity of cherry tomatoes, making it an ideal dish for a Mediterranean-inspired meal. The aromatic basil brings a refreshing burst, while the delicate texture of the cavatelli ties everything together.
