Cavatieddi with anchovies and herbs
4 servings
60 minutes
Cavatieddi with anchovies and herbs is an exquisite dish of Sicilian cuisine that embodies the spirit of the Mediterranean. These small handmade pasta shells have a delicate texture and pair wonderfully with a fragrant sauce made from anchovies, garlic, and olive oil. Anchovies give the dish a rich, slightly salty flavor, while fresh herbs—parsley, basil, and mint—add brightness and freshness. Historically, cavatieddi were considered traditional peasant food, but their harmony of flavors has made this dish popular in elite restaurants. An ideal choice for lovers of simple yet refined Italian gastronomy, cavatieddi with anchovies are perfect for both family dinners and formal receptions.
1
Prepare dough from salted flour and warm water.
- Wheat flour: 300 g
- Sea salt: to taste
2
Make several sausages from the dough (1 cm in diameter and 20–30 cm long). Cut the sausages into pieces of 2–3 cm and flatten each piece with your finger on a lightly floured board to form a small shell — kavatieddi.
3
Thoroughly wash the anchovies, remove the bones, and cut into pieces.
4
In hot oil, heat chopped garlic until a characteristic garlic aroma appears, then add the anchovies, previously mashed with a fork.
- Garlic: 1 clove
- Anchovies: 3 pieces
- Olive oil: 3 tablespoons
5
Boil the cavateddi al dente in a large amount of salted boiling water.
6
Place the cavatelli in the pan where the anchovies are cooking. Add herbs — parsley, mint, basil. Mix thoroughly and let it sit for a few minutes.
- Parsley: 1 bunch
- Basil: 1 bunch
- Mint: 1 bunch