Fresh Cavatelli with Tomatoes, Tuna and Olives

Photos by Michael Piazza / Styled by Catrine Kelty

Of all the homemade pasta varieties one can undertake, cavatelli is probably the most approachable. Made of only two ingredients—semolina flour and water—the dough comes together in a flash and is easily shaped by hand without a pasta machine. But if this still sounds like too much for a hot summer afternoon, you can substitute dry pasta such as casarecce or gnocchetti sardi from local producer Seven Hills. Toss the hot pasta with a Sicily-inspired, no-cook mixture of fresh tomatoes, anchovies, olives, tuna, basil, garlic and olive oil that, when salted and left to rest, transforms into a juicy and savory sauce. A sprinkling of toasted breadcrumbs adds a welcoming crunch and helps to soak up all the flavor. You may have more sauce than you need to coat the pasta, but leftovers are great spooned over grilled bread or vegetables.

Serves 4

CAVATELLI
16 ounces semolina flour
8 ounces water
special equipment: a wooden cavatelli board like the ones made by John Francis Designs, a sushi rolling mat or a simple dinner fork

In a medium bowl, mix together the semolina flour and water. Working on a clean countertop or wooden board, knead the dough for about 1 minute, until it is smooth and cohesive. Cover loosely with plastic wrap and set aside to rest for 30–45 minutes.

Working with one thumb-sized piece of dough at a time, roll into a long rope that is about ¼ inch in diameter. Cut 1-inch lengths from the rope and—using two or three fingers in a downward, smearing motion—press and roll each piece against a wooden cavatelli board (if you don’t have a cavatelli board, you can improvise with the back of a fork or a bamboo sushi rolling mat). The pasta should curl up around itself forming a little tube with ridges on the outside. (If you need help understanding this task, YouTube is a fantastic resource for cavatelli-making videos.) Spread the cavatelli out onto a parchment-lined sheet pan and allow to dry slightly, about 15 minutes.

Bring a large pot of generously salted water (2 teaspoons salt per quart of water) to a boil. Add the cavatelli and cook, stirring occasionally, for 4–5 minutes, or until they rise to the surface and the pasta is cooked through but still chewy.

TOASTED BREADCRUMBS
½ cup dry breadcrumbs
2 tablespoons olive oil
salt, to taste

In a medium skillet over medium heat, add the olive oil and breadcrumbs. Cook, stirring frequently (these can burn easily, so pay attention!), until the crumbs are uniformly golden brown, crisp and toasty. Season with salt.

TOMATO, TUNA AND OLIVE SAUCE
1 pound ripe plum tomatoes, cored and finely chopped
1 large clove garlic, thinly sliced
4 anchovies, finely chopped
2 teaspoons salt, plus more to taste
½ teaspoon crushed red pepper
3 tablespoons olive oil
1 cup loosely packed torn fresh basil leaves
1 (5-ounce) can tuna in olive oil, slightly drained
½ cup chopped pitted green olives, like Castelvetrano

In a medium bowl, combine the tomatoes (with their seeds and juices), garlic, anchovies, salt, crushed red pepper, olive oil and basil. Set aside for at least 20 minutes and up to 2 hours.

Just before serving, add the tuna and chopped green olives to the tomato mixture. Taste and add more salt if you like. Serve the room temperature sauce tossed with the hot cavatelli and sprinkle with toasted breadcrumbs.

This recipe appeared in the Summer 2023 issue as part of a larger story, A Sicilian Summer.