Cavatelli Catania Recipe
Shell shaped pasta with sautéed mushrooms, red onions, red pepper & garlic in a light tomato sauce, topped with romano cheese
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Ingredients
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Pasta
Vegetables
Sauce
Method
Cooking Pasta
- 1
Boil the Pasta
In a large pot, bring salted water to a boil. Add the cavatelli pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and set aside.
Sautéing Vegetables
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add chopped red onion and sauté for 2-3 minutes until translucent. Then, add minced garlic and sauté for an additional 1 minute.
- 3
Add Mushrooms and Peppers
Add sliced mushrooms and chopped red bell pepper to the skillet. Cook for about 5-7 minutes until the mushrooms are golden and the peppers are tender.
Making the Sauce
- 4
Add Tomatoes and Seasonings
Stir in the canned crushed tomatoes, salt, black pepper, and dried oregano. Let the sauce simmer for about 5 minutes, allowing the flavors to meld together.
Combining and Serving
- 5
Combine Pasta and Sauce
Add the cooked cavatelli pasta to the skillet and toss to combine with the sauce and vegetables. Cook for an additional 2 minutes to heat through.
- 6
Serve
Serve the Cavatelli Catania hot, topped with grated Romano cheese.