Cavatelli with Gorgonzola and Cherry Tomatoes
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 455, total fat 27 G., saturated fats 9 G., proteins 16 G., carbohydrates 37 G., fiber 3 G., cholesterol 44 mg, sodium 428 mg, sugar 4 G.
Calories 455, total fat 27 G., saturated fats 9 G., proteins 16 G., carbohydrates 37 G., fiber 3 G., cholesterol 44 mg, sodium 428 mg, sugar 4 G.
Try this easy-to-make dish, and you'll be transported to a rustic trattoria on the Italian coast! Best of all, it can be made in less than half an hour. Simply boil the pasta, then sauté the pancetta, shallots, and tomatoes in a pan. Add the pasta and some of the reserved cooking water and toss thoroughly. Lightly sautéed spinach makes this pasta especially filling.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (230 g) of cavatelli pasta
- 220 g pancetta, cut into 1 cm cubes.
- 2 tablespoons extra-virgin olive oil
- 2 shallots, chopped
- 1 container (220g) cherry tomatoes, halved
- 110 g of Gorgonzola Dolce cheese
- 150 g small spinach, coarsely chopped
We recommend
Recipes with similar ingredients: cavatelli pasta, Gorgonzola cheese, pancetta, spinach
Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the cavatelli and cook for 2 minutes less than the package directions. Set aside 1.5 cups of pasta cooking water, then drain the pasta in a colander.
- Meanwhile, heat the pancetta and olive oil in a large skillet over medium-high heat. Cook, stirring frequently with a wooden spoon, until the pancetta is crisp, about 8 minutes. Add the shallots and cook for another minute until fragrant. Add the tomatoes and sprinkle with 1/8 teaspoon of salt. Cook, stirring frequently, until the tomatoes begin to soften, about 4 minutes.
- Add the cavatelli to the pan along with 1/2 cup of the cooking water. Sprinkle the gorgonzola over the pasta and toss. Continue tossing, adding more of the cooking water as needed, until the sauce is creamy. Add the spinach and toss. Cook for another minute, until the spinach is almost wilted. Serve the pasta hot.
Categories:
Similar recipes
