Cavatelli with tomato, black olives La Bella della Daunia and rocket

Cavatelli with tomato, black olives La Bella della Daunia and rocket
Course: 
First course
Region: 
Puglia
Vegetarian: 
Yes
Ingredients for 4 people: 
  • 400 g of cavatelli
  • 500 g of San Marzano tomatoes
  • 60 g  of black olives La Bella della Daunia DOP
  • 100 g of rocket
  • extra-virgin olive oil
  • water
  • 1 garlic clove
  • salt and pepper

Inviting pasta with rocket and olives from Southern Italy (Foggia, Puglia).

Preparation steps: 
  • Wash the rocket.
  • Wash, peel and chop the tomatoes into stripes.
  • Put 1 tablespoon of oil in a pan.
  • Peel the garlic.
  • Stone the olives and cut them into pieces.
  • Put on a low heat for 1 minute.
  • Add 2 garlic cloves.
  • Cook on a medium heat for 2 minutes.
  • Add the tomatoes.
  • Add the olives.
  • Add salt and pepper.
  • Cook on a medium heat for 10 minutes.
  • Put 4 lt. of water in a pot and bring it to the boil on a high heat.
  • Add 2 pinches of coarse salt.
  • Add the cavatelli and the rocket.
  • Cook on a medium heat for the indicated time. 
  • Drain.
  • Put in a bowl.
  • Add tomatoes and olives.
  • Serve hot.