Cavatelli is made with Ricotta cheese dough. Does it get any better than that? You bet! Add some pointers taken from the Mediterranean style of sauces by using vegetables in their natural juices instead of pureed tomato sauce. I love the chunky texture of these kinds of sauces. Short cut the recipe by using pre-cut or frozen peppers and canned tomatoes. Quick. Easy. Delicious!
Mediterranean Style Cavatelli
1 13-ounce bag frozen Cavatelli
1 24-ounce can diced tomatoes, not drained
1 8-ounce bag frozen pepper strips
1 6-ounce can (dry weight) black olives, drained
1 Tablespoon Italian Seasoning
1 teaspoon granulated garlic
1 Tablespoon whole capers
1 Tablespoon Balsamic vinegar
1/4 cup Parmesan cheese
Combine tomatoes, olives, peppers, capers, vinegar, seasonings and cheese in a large skillet. Bring to a boil then reduce heat and simmer uncovered for about 10 minutes to blend flavors while cavatelli cooks.
Cook Cavatelli according to package directions. Drain. Add to skillet, stir and serve!
