Cavatelli

2 cups flour

1 cup semolina

2 cups boiling salted water

Cherry Tomato Sauce

4 tablespoons olive oil

4 cloves garlic, chopped

1 lb. cherry tomatoes, diced

Fresh basil

2 bunches arugula

Coarse salt, and freshly cracked black pepper

Cavatelli

1) Combine flour and semolina and pour it on a table.

2) Make a hole in the middle of mixture.

3) Pour boiling water into hole.

4) Mix water and flour mixture together with a fork.

5) Knead dough until moderately smooth.

6) Cover dough with plastic and let rest for 2 minutes.

7) Cut dough into small pieces and roll into “snake-like” pieces.

8) Cut “snake-like” pieces into finger tip size pieces.

9) Using three fingers, roll fingertip size pieces into cavatelli shape (short, narrow, ripple-edged shells).

10) Bring a large pot of salted water to a boil.

1) While you wait for the large pot of water to come to a boil, heat olive oil in a large saucepan on medium-low heat.

2) Add garlic and cook until browned, about 3 to 4 minutes.

3) Add cherry tomatoes, fresh basil and salt and pepper to taste.

4) Cook approximately 5 minutes.

1) Add cavatelli and arugula to the large pot of boiling water.

2) Cook until cavatelli rises to the surface, about 1 to 2 minutes.

3) Drain pasta and arugula.

4) Add cavatelli and arugula to cherry tomato mixture.

5) Toss pasta and serve.