Primo / Pasta
A rustic southern Italian pasta dish with tender cavatelli coated in a simple tomato sauce scented with oregano, garlic, and extra virgin olive oil.
Recipe video
Bring a large pot of water to a rolling boil, then add most of the salt for the pasta water.
Crush the tomatoes by hand or with a fork, keeping some texture. Slice the garlic thinly and measure the oregano.
Warm the olive oil in a wide pan over low heat. Add the garlic and cook gently for 1–2 minutes, without browning.
Add the crushed tomatoes, oregano, a pinch of salt, and black pepper. Stir well.
Simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens but still tastes fresh.
Add the cavatelli to the boiling water and cook until tender but firm, about 4–6 minutes if fresh or according to package directions if dried.
Reserve 60 ml / 1/4 cup pasta water, then drain the cavatelli.
Add the cavatelli to the tomato sauce and toss over medium heat for 1–2 minutes, adding pasta water only as needed.
Turn off the heat. Rest for 1 minute, then finish with a small drizzle of olive oil and a pinch of oregano.
Plate immediately and garnish with fresh oregano, Pecorino Romano if desired, and a final touch of olive oil.
