Cavatelli & Tomato Sauce Recipe

Sweat the aromatics

Heat a large skillet or shallow saucepan over medium heat. Add 3 tbsp extra-virgin olive oil. When oil shimmers, add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and beginning to soften, about 6–8 minutes.

Add garlic and paste

Add the minced garlic and crushed red pepper flakes to the pan and cook 30–45 seconds until fragrant. Stir in 2 tbsp tomato paste and let it cook, stirring frequently, for 1–2 minutes until it darkens slightly (this deepens the tomato flavor).

Add tomatoes and season

Pour in the 28 oz can of crushed tomatoes. Stir to combine, scraping up any browned bits. Add 1 tsp granulated sugar, 1 tsp dried oregano, 1 tsp salt, and 1 tsp freshly ground black pepper. Bring the sauce to a gentle simmer over medium-low heat.

Simmer and finish

Reduce heat to low and simmer gently, uncovered, for 15–20 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. Taste and adjust seasoning. Stir in the torn basil leaves about 2 minutes before removing from heat.

Boil water

Bring a large pot of water to a rolling boil. Add 1 tbsp coarse salt to the water.

Cook cavatelli

Add 1 lb fresh cavatelli to the boiling water. Cook, stirring gently, until the pasta is tender but still slightly firm (al dente), typically 2–4 minutes for fresh cavatelli. Begin checking at 2 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta, leaving it slightly wet (do not rinse).

Combine pasta and sauce

Return the skillet with the simmered tomato sauce to medium-low heat. Add the drained cavatelli directly into the sauce. Add 1/2 cup of the reserved pasta water to start and toss gently with a silicone spatula or tongs to coat. If the sauce seems too thick, add more reserved pasta water, a tablespoon at a time, until the sauce clings to the pasta in a glossy coating (use up to the reserved 1 cup as needed).

Enrich and finish

Once the pasta and sauce are combined and the consistency is silky, add 2 tbsp unsalted butter and 1 cup freshly grated Parmesan cheese. Toss until the butter melts and cheese integrates into the sauce, creating a creamy finish. Adjust seasoning with additional salt and pepper if needed.

Plate and garnish

Divide the cavatelli among 4 warm plates or bowls. Drizzle each serving with a small amount (~1 tsp) extra-virgin olive oil, sprinkle with additional grated Parmesan if desired, and garnish with torn fresh basil leaves. Serve immediately.