Cavatelli with roasted cherry tomatoes and pistachios

Making cavatelli from scratch is incredibly soothing, and when you get into a rhythm you will do it with ease.

Cavatelli with roasted cherry tomatoes and pistachios Credit: Julia Busuttil-Nishimura

• serves

  4

• prep

  45 minutes

• cook

  35 minutes

• difficulty

  Mid

Ingredients

• 700 g cherry tomatoes, halved
• 3 garlic cloves, roughly chopped
• sea salt
• 3 tbsp extra-virgin olive oil
• 70 g shelled pistachios, roughly chopped
• basil leaves, to serve

Cavatelli

• 400 g finely ground semolina flour (semola rimacinata), plus extra if needed and for dusting
• fine salt

Use 320 g dried cavatelli or another dried pasta, if you're short on time.

Resting time: 30 minutes.

Instructions

1. To make the cavatelli, tip the semolina flour onto a clean work surface, add a pinch of salt and mix to combine. Create a well in the centre of the flour and pour in around 200 ml of warm water, a little at a time. Using your hands, slowly bring the flour into the water in a circular motion, then mix with your hands until the dough begins to come together (a pastry scraper helps). The dough may seem shaggy, but it will come together as you knead it. If it seems very dry, you can sprinkle over some more water, but do this with caution as you want to end up with a rather firm dough. Knead well for 10 minutes, until the dough is smooth, adding a little more flour if the dough is sticky. Once the dough begins to look smooth, it is important that you clean your hands and work surface of any dry dough. This will stop the dough picking up flecks of dry dough as you knead it. Cover with an upturned bowl or plastic wrap and allow to rest at room temperature for at least 30 minutes.
2. Preheat the oven to 180°C.
3. Working with a small amount of dough at a time, roll the dough into long ropes, about 5 mm thick. Cut each rope into 1 cm pieces and use your thumb, forefinger or a non-serrated knife to press and roll one piece at a time on a gnocchi board to create little ridged cavatelli. This can also be done on a flat surface to create smooth cavatelli. Place the cavatelli on a wooden board or tea towel that is generously dusted with semolina flour. Continue the process with the rest of the dough, arranging the cavatelli in a single layer.
4. Combine the tomatoes and garlic in a large bowl. Season well with sea salt and drizzle with the olive oil. Mix everything together, then tip onto a baking tray (lined with baking paper if you like). Transfer to the oven and roast for 30 minutes or until the tomatoes have collapsed and are beginning to caramelise. Transfer to a large serving bowl.
5. Bring a large saucepan of generously salted water to the boil and cook the cavatelli for 3–4 minutes, until al dente. Drain, then toss the cavatelli through the tomato mixture and stir through the pistachios and some basil. Serve immediately.

 

Around the Table by Julia Busuttil Nishimura, published by Plum (RRP $44.99). Photography by Armelle Habib.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.