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Cavatelli with Quick Tomato Sauce MICHAEL SYMON

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Michael has Sunday pasta served with this delicious Cavatelli with Quick Tomato Sauce!

1 pound fresh cavatelli (frozen, thawed)
2 tablespoons olive oil
1 small onion (peeled, minced)
3 cloves garlic (peeled, minced)
1 can whole peeled San Marzano tomatoes (pureed, 28 ounces)
2 teaspoons red pepper flakes
2 tablespoons unsalted butter
1 cup parmesan cheese (freshly grated, plus more for serving)
1/2 cup fresh basil (for serving)
Kosher salt and freshly ground black pepper (to taste)

Bring a pot of salted water to a boil. Add the cavatelli and cook for 4 minutes, stirring occasionally.
In the meantime, preheat a heavy bottomed saute pan over medium-high heat and add the olive oil. Add the onions and garlic. Season with salt. Cook, stirring occasionally, until the onions soften, about 2-3 minutes.
Add the tomatoes and their juices, breaking them up with your hands as you add them. Add the red pepper flakes. Season with salt and pepper and cook for 2 more minutes, allowing the sauce to reduce slightly. Add the pasta along with 1/4 cup of pasta water and stir to combine. Remove from the heat and stir in the butter and parmesan. Tear some basil over the top and add more parmesan for serving.
Tip: Make the sauce in batches and freeze for an easy weeknight meal. Use in pasta or homemade pizza.

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