I cavatelli with courgettes and cherry tomatoes They represent a traditional Italian summer first course with a genuine flavour. Fresh pasta—typically made with durum wheat semolina and water—is paired with seasonal ingredients. This creates a simple yet flavourful sauce.
The structure of the cavatelli It's perfect for holding sauce. Thanks to its irregular shape and slightly ridged surface, each forkful captures drops of sauce, vegetable pieces, and Mediterranean aromas. This pasta shape, originally from Southern Italy, is particularly appreciated for its ability to complement both rich and light sauces. It's ideal for dishes featuring fresh vegetables like zucchini and cherry tomatoes.
The heart of the preparation is the zucchini and cherry tomato sauceThe courgettes, cut into thin rounds, are sautéed in a pan with a drizzle of extra virgin olive oil and garlic. This allows the courgettes to maintain a soft but not mushy consistency. This preserves their light and fragrant character. Then the cherry tomatoes, cut into wedges. They release their natural sweetness and a hint of juice. This helps create a lively, fresh condiment with an inviting color.
A special touch to this recipe is the addition of the saffron sachet Add to the sauce just before stirring the pasta. Saffron lends the dish a subtle golden hue and a more complex aromatic profile. This balances the sweetness of the vegetables and adds aromas reminiscent of the finest Mediterranean cuisine.
Fresh basil, added toward the end of cooking or directly onto the dish, lends a herbaceous aroma that refreshes the palate. It also binds the other ingredients together. Its presence is almost essential in Italian summer pasta dishes. This is especially true when working with ripe cherry tomatoes and seasonal zucchini.
Once cooked al dente, drain the cavatelli and transfer them to the pan with the sauce. Sauté them for a few minutes. This process allows the pasta to absorb some of the sauce and blend perfectly with the flavors of the vegetables and saffron. The result is a dish colorful, aromatic and lightIt's perfect for convivial lunches or summer family dinners. But it's also perfect for those who love serving simple recipes without sacrificing flavor and freshness.
Finally, one generous sprinkling of grated Parmesan cheese It adds a savory note that enriches the dish with stronger flavours and a pleasant creamy finish.
Pairing suggestions
🍷Wine: A fresh and mineral Vermentino or a classic Soave with citrus aromas balance the lightness of the vegetables and the delicacy of the saffron very well.
🍺 Beer: A refreshing pale lager or an aromatic citrus blanche offer a pleasant contrast to the light, summery dish.
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Portions:
4
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difficulty:
Media
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Total:
30 minutes
Ingredients
- 320 g Apulian cavatelli-type pasta
- zucchini (cut into thin slices)
- 8 cherry tomatoes (cut into wedges)
- qb garlic
- qb basil
- qb extra virgin olive oil
- qb salt
- qb pepper
- qb grated Parmesan cheese
- 1 sachet(s) saffron (for color and aroma)
Preparation
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1
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Prepare the vegetables Wash and dry the courgettes; cut them into thin rounds, and wash the cherry tomatoes, cutting them into wedges. |
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2
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Fry the garlic In a large pan, heat a drizzle of extra virgin olive oil and add one or two crushed garlic cloves. |
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3
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Cook courgettes and cherry tomatoes Add the zucchini and sauté over medium-high heat until tender but not mushy; then remove the garlic and add the cherry tomatoes. |
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4
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Flavor Sauté the vegetables for a couple of minutes, season with salt and pepper, then add a sachet of saffron and a few basil leaves. |
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5
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Cook the pasta Meanwhile, bring a pot of salted water to a boil and cook the cavatelli al dente, following the cooking times indicated on the package. |
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6
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Jump together Drain the cavatelli and transfer them directly to the pan with the sauce; sauté for a couple of minutes to blend the flavors and aromas. |
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7
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To serve Serve the cavatelli with piping hot vegetables and garnish with a generous sprinkling of grated Parmesan and a few fresh basil leaves. |
