How to make cavatelli with arugula, potatoes and tomato sauce, a recipe that involves adding a few drops of Worcester sauce and a sprinkling of grated fontina cheese before serving them.
Ingredients for 6 people
- 600 g of cavatelli
- 1 box of peeled tomatoes
- 2-3 drops of Worcester sauce
- 1 pinch of sugar
- 1 clove of garlic
- 1 small onion
- 40 g of fontina
- 2 potatoes
- 2 bunches of rocket
- 3 tablespoons of extra virgin olive oil
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- basil
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How to prepare cavatelli with arugula, potatoes and tomato sauce
In a pan fry the whole garlic and chopped onion in the oil, then add the peeled tomatoes, basil, a pinch of sugar, salt and 2-3 drops of Worcester sauce.
Cook over low heat for about 20 minutes and then pass the sauce through the vegetable mill.
Peel, wash, cut the potatoes into small pieces and cook them in a pot with plenty of salted water for 10 minutes after boiling.
Pour the rocket into the pan and when it starts to boil, add the cavatelli.
When the pasta is cooked, drain it and pour it into a bowl with the sauce, sprinkle it with grated fontina cheese and sauté it for a few minutes before serving it hot.
