Chef Stuart Lane’s Cavatelli with Blistered Tomatoes
Bring the taste of Italy to your kitchen with Seattle legend Chef Stuart Lane of Spinasse and Artusi! His Cavatelli is perfectly tender, handmade, and paired with blistered cherry tomatoes, garlic, fresh basil, and a zing of tomato vinegar.
Cavatelli with Blistered Tomatoes
Servings: 4–6
Prep Time: 20 minutes (plus resting and rolling)
Cook Time: 15 minutes
Ingredients:
For the Cavatelli (makes 4 cups):
- 2 1/2 cups (418g) 00 flour
- 3/4 cup (134g) semolina flour
- 1 1/4 cups (280g) water
For the Blistered Tomatoes:
- 1/2 pint (260g) cherry tomatoes, washed and thoroughly dried
- 1 clove garlic, peeled
- 1 large basil leaf
- 1 tbsp (14g) extra virgin olive oil
- 1 1/2 tsp tomato vinegar (8g)
- 1 large pinch (4g) salt
Instructions:
- Make the Cavatelli: Mix flour, semolina, and water in a mixer with a dough hook on medium speed for 10 minutes until smooth. Rest 10 minutes at room temp. Wrap in plastic and refrigerate until ready to roll. Roll dough to 1/4-inch thick, cut into 1/2-inch squares, and roll each square across a gnocchi board. Cook immediately or freeze for later use.
- Blister the Tomatoes: Heat a heavy pan over high heat until very hot. Add olive oil and swirl to coat. Add garlic and brown well to flavor the oil. Remove pan from heat, add tomatoes, then return to heat. Roll tomatoes until skins char and they start to break down (30–60 seconds). Sprinkle with salt and transfer to a bowl with basil and vinegar. Cover tightly with plastic wrap and let steam 5 minutes. Stir gently before serving.
- Serve: Toss cooked cavatelli with the blistered tomatoes and any juices. Top with extra basil or Parmesan, if desired.
