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Cavatelli alla Crudiola
1 pint pear or cherry tomatoes, halved lengthwise
½ cup Gaeta olives, pitted and roughly chopped
3 large garlic cloves, peeled and lightly crushed
30 small baby green and purple basil leaves plus a few sprigs for garnish
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound Cavatelli pasta
1 5 ounce ricotta insalata, shredded on the large wholes of a box grater
Combine the tomatoes, olives, garlic, basil, and olive oil in a large serving bowl. Season with salt and pepper.
Bring a large pot of generously salted water to a boil.
Cook the pasta according to the package directions until al dente.
Remove the garlic cloves from the tomato mixture, and using a spider or slotted spoon, transfer the pasta to the serving dish. Allowing the pasta water drippings to fall in.
Add half of the cheese and ¼ cup of pasta water and toss.
Sprinkle the remaining cheese on top and garnish with basil.
Serve warm or room temperature
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