Cavatelli Pasta

Recipe from Food By Fi

Cavatelli Pasta is the easiest pasta to make as it doesn’t require a pasta machine and it uses just flour and water. This pasta and the sauce (minus the scallops) is vegan and even though it is simple to make, it is a real crowd pleaser - perfect for those rainy evenings when you can’t decide what to cook and need something comforting.

For the pasta use 100g per person of semolina flour and use 46% water hydration of the total flour.

Ingredients

(Generously serves 5)

2 romano peppers

6 medium tomatoes

A small box of vine tomatoes

1 tin of tomatoes

8 scallops, roughly chopped

Zest of 1 lemon

Small bunch of basil, roughly chopped

3 garlic cloves, finely sliced

1 tsp chilli flakes

2 tsp harissa 

1 tbsp tomato purée  

2 tsp of fennel seeds

A few sprigs of thyme

Method

Roast the peppers, tomatoes and thyme in the oven for 15 minutes at 200C or until blistered, with olive oil, garlic and salt and pepper - keep checking on them and rescue the garlic and thyme before they catch and burn. Whilst the tomatoes and peppers are cooking, fry the garlic, chilli and fennel seeds in a pan with a generous glug of olive oil, adding the harissa and tomato purée next. Once the tomatoes and peppers are cooked, skin them, adding the flesh and all of the juices to the pan. Next add the tin of tomatoes and leave it to simmer and reduce for 10-15 minutes, making sure to check the seasoning and adjust where necessary. Roughly chop the scallops and add them to the sauce whilst the pasta is cooking. Once the pasta has finished cooking, add it to the sauce along with a couple of ladles of salty pasta water. Serve with some roughly chopped basil.