Apulian Cavatelli with "grano arso", Italian durum wheat semolina pasta with roasted wheat - 17.6oz
Apulian cavatelli pasta with grano arso is a traditional dish from the Italian region of Apulia.
It is an ancient recipe that has been passed down from generation to generation and is one of the most popular dishes in the region.
This pasta is made with Italian durum wheat semolina and 20% of "grano arso" that is wheat that has been left to burn over an open flame in order to give it a smoky, unique and flavorful taste.
Cavatelli pasta has a hollow center and is shaped like a shell. It is a traditional Apulian dish and is often served with tomato sauce.
Ingredients: Italian durum wheat semolina, 20% "grano arso", water.
Cooking time: 14 minutes.
To make Apulian cavatelli pasta with grano arso and tomato sauce, you will need:
- 2 cups of Italian durum wheat semolina
- 2 tablespoons of olive oil
- 2 cups of tomato sauce
- 2 cloves of garlic, minced
- 2 tablespoons of fresh oregano, chopped
- Salt and pepper to taste
Instructions: 1. Bring a pot of salted water to a boil and add the cavatelli. Cook for 14 minutes, or until al dente. 2. While the cavatelli is cooking, heat the olive oil in a skillet over medium heat. Add the garlic and cook until fragrant. 3. Add the tomato sauce and oregano to the skillet and season with salt and pepper. Simmer for 5 minutes. 4. Drain the cavatelli and add it to the skillet. Stir to combine and cook for another 2 minutes. 5. Serve the Apulian cavatelli pasta with grano arso hot, garnished with fresh oregano. Enjoy!