Potato Cavatelli with Cherry Tomatoes and Ricotta

Potato cavatelli are a variant of the more well-known gnocchi and pair beautifully with a fresh sauce of cherry tomatoes and ricotta. Here is the recipe according to Italian tradition, with my personal touch.

Ingredients

• 1 kg of yellow-fleshed potatoes
• 300 g of durum wheat flour (and a little more for processing)
• Salt to taste
• 500 g of cherry or date tomatoes
• 200 g of fresh ricotta
• A few leaves of fresh basil
• Extra virgin olive oil
• Garlic (1 clove, if you like)
• Chili pepper (optional)
• Grated pecorino or other aged cheese to taste (optional)

Preparation

1. Begin by washing the potatoes and boiling them in a pot with salted water until they are soft, then allow them to cool, peel them, and mash them with a potato masher to obtain a fine puree.
2. Transfer the potato puree onto a pastry board and add salt. Gradually incorporate the durum wheat flour, kneading until you have a homogeneous mixture that is not too sticky. If the dough is too moist, add a little more flour.
3. Take small portions of dough and, with floured hands, form long “ropes” about 2 cm in diameter. Cut each rope into sections about 2 cm long and give them the typical cavatelli shape, pressing and dragging them with your fingers on a lightly rough surface or using a gnocchi board.
4. Wash the cherry tomatoes and cut them in half. In a large pan, heat a drizzle of extra virgin olive oil, a peeled garlic clove (which you will remove after browning if you do not want to find it in your guests’ dishes), and optionally a piece of chili pepper. Add the tomatoes, salt, and let them cook over medium heat for about 10 minutes until they are slightly wilted.
5. Meanwhile, cook the cavatelli in plenty of boiling salted water: they will be ready when they float to the surface, which will take about 2-3 minutes.
6. Drain the cavatelli and transfer them to the pan with the tomato sauce, mixing gently to combine.
7. Off the heat, add the crumbled fresh ricotta, torn basil leaves, and mix again to create a cream that will coat the cavatelli.
8. Serve immediately, adding a raw drizzle of extra virgin olive oil and, if desired, a sprinkle of grated pecorino.

Curiosity

Cavatelli are a type of pasta typical of some Italian regions, such as Puglia and Molise. They are characterized by their concave shape which allows sauces to “cling” better to the pasta. Moreover, the combination of cherry tomatoes and ricotta is a classic of the Italian summer, light and fresh, perfect for a lunch under the Mediterranean sun.