Vegan Cavatelli pasta with tomato sauce and olives

Updated at: Thu, 17 Aug 2023 01:02:46 GMT

Step 1

Start with the pasta. Mix the water with the flour gradually. You can do this either on the table creating a flour well or in a bowl. When the ingredients start to bind together knead by hands with energy. Remember, during this step it is important to stretch and pull your dough while kneading to allow the flour’s gluten to start working and therefore obtain and elastic dough. After a few minutes of working it will slowly come together and result in a smooth and homogeneous dough. If your dough feels too sticky to your hands, feel free to add a touch of flour, if too dry and not binding, you can add a splash of water.

Step 2

When ready, wrap your dough in film and leave to rest for about 30 minutes, this will allow the dough to ‘relax’ and not being too elastic when shaping your pasta.

Step 3

Slice thick strips of pasta and then with the palm of your hands roll them on the table to thin them out. Press gently and while you do that also move your hands apart from each other.

Step 4

Cut the strips obtained into 2 cm nuggets.

Step 5

Now press with your thumb each nugget and while doing go also let it roll under your thumb. This movement till make the little dough ball curl over your thumb creating a nice little groove.

Step 6

There you have it, you made your first cavatello.

Step 7

Proceed with all the dough and place the already shaped cavatelli on a floured tray.

Step 8

For the sauce, in a sauce pan gently fry in olive oil 1 chopped clove of garlic and a sprig of basil. Add the pitted olives and when golden, add the tomatoes and rinse the tin.

Step 9

Season with salt and pepper and let it simmer for about 15 minutes.

Step 10

Break the tomatoes while stirring with a wooden spoon.

Step 11

When cooked, the sauce will be chunky and rich. Remove the cooked basil.

Step 12

In a separate pan fry the other garlic clove with a drizzle of oil then add the chopped capers and bread crumbs. Fry until golden on medium heat while stirring. Add the zest of 1 lemon and the chopped parsley, mix well and set aside.

Step 13

Drop the pasta in salted boiling water and cook it for about 3 minutes until ‘al dente’. Now toss it straight into the sauce and add a splash of pasta water and an extra glug of olive oil. Stir well to coat evenly and cook for an extra minute in the sauce.

Step 14

Plate straight away and top the capers crumb instead of grated cheese..

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