Cavatappi al Pomodoro Recipe

Let me show you how I make Cavatappi al Pomodoro, a simple yet delicious Italian pasta dish that truly captures the essence of traditional Italian comfort food. This dish hails from southern Italy, particularly enjoyed in regions like Campania, where tomato-based dishes shine.

Notes on What to Expect:

This dish offers a vibrant and tangy tomato flavor with a creamy texture from the cheese, perfectly balanced by the crispy bacon and fresh basil. The cavatappi pasta’s spiral shape holds the sauce beautifully, making each bite full of flavor.

Cavatappi al Pomodoro Recipe

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4
Calories per serving: Approximately 436 calories

Ingredients:

• 3 cups uncooked cavatappi pasta
• 2 slices bacon (optional for added flavor)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cans (14.5 oz each) Italian-style diced tomatoes, drained
• 1/4 cup tomato paste
• 1/8 tsp crushed red pepper
• 1 cup shredded Italian cheese blend (preferably 2% milk cheese)
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
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Equipment Needed:

• Large pot for pasta
• Large skillet
• Stirring spoon
• Knife and cutting board
• Colander
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Method:

1. Cook the Pasta: Begin by boiling water in a large pot. Add a pinch of salt, then cook the cavatappi pasta according to the package directions (usually about 8-10 minutes) until al dente. Once cooked, drain the pasta and set aside.
2. Prepare the Sauce: While the pasta is cooking, heat a skillet over medium heat and add the bacon slices. Cook until crispy, then remove the bacon and set it aside, crumbling it once it cools. Leave about 1 teaspoon of bacon fat in the skillet for flavor.
3. Sauté the Aromatics: In the same skillet with the bacon fat, add the chopped onion and cook for 4-5 minutes until softened. Add the garlic and cook for an additional minute, until fragrant.
4. Add Tomatoes and Simmer: Stir in the drained diced tomatoes and tomato paste. Add the crushed red pepper, salt, and pepper to taste. Let the sauce simmer for 5-6 minutes until it thickens slightly, stirring occasionally.
5. Combine the Pasta and Sauce: Add the drained pasta to the skillet and toss well to coat the pasta in the sauce. Crumble the cooked bacon and add it to the pasta, mixing everything together.
6. Serve: Spoon the pasta onto serving plates, and top with the shredded Italian cheese and freshly chopped basil.

Variations:

• Vegetarian Version: Skip the bacon and use olive oil or a plant-based butter alternative to sauté the onion and garlic.
• Gluten-Free Version: Substitute cavatappi pasta with gluten-free pasta.
• Cheese Options: You can replace the shredded Italian cheese blend with Parmesan for a sharper taste or mozzarella for a creamier result.

Substitutions for Dietary Needs:

• Dairy-Free: Use a dairy-free cheese alternative or skip the cheese entirely.
• Spicy: If you enjoy spice, increase the amount of crushed red pepper or add chili flakes.
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Nutritional Information (Per Serving):

• Calories: 436 kcal
• Fat: 9g
• Carbohydrates: 80g
• Fiber: 12g
• Protein: 13g

Final Thoughts:

From my own personal experience, this Cavatappi al Pomodoro is both satisfying and easy to prepare, making it perfect for a quick weeknight dinner or a special meal to share with friends. The combination of fresh tomatoes, bacon, and basil gives it an unforgettable flavor.

I hope this guide has made making Cavatappi al Pomodoro seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comment below. I love hearing feedback from real people like you, so please leave your honest thoughts!