Tomato & Marinara

Cavatelli With Tomato Sauce

Name: Cavatelli With Tomato Sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups (250g) '00' flour; 2 large eggs; 1/2 cup (120ml) extra virgin olive oil; 1 large onion, finely chopped; 3 cloves garlic, minced; 2 cups (475ml) canned whole tomatoes; 1 cup (250g) grated Parmesan cheese; 1/2 cup (120g) grated mozzarella cheese; 1 tsp (5g) dried basil; 1 tsp (5g) dried oregano; Salt and pepper to taste

By Felix Holloway · June 19, 2026 · Tomato & Marinara

Prep30 min

Cook20 min

Total50 min

Serves4

Cavatelli With Tomato Sauce — Homemade cavatelli in rich tomato sauce

I still remember helping my grandmother in the kitchen, learning the secrets of traditional Italian cooking. One of my favorite dishes to make and eat is cavatelli with tomato sauce. The combination of freshly made pasta, rich tomato sauce, and a blend of herbs and spices is a match made in heaven.

This recipe is special because it's a family tradition that has been passed down through generations. My grandmother learned how to make cavatelli from her mother, and I'm excited to share it with you. It's a dish that's perfect for any occasion, whether it's a weeknight dinner or a special gathering with friends and family.

What makes this recipe stand out is the use of fresh, high-quality ingredients. We're talking about juicy tomatoes, fragrant herbs, and rich olive oil. Each component is carefully prepared to bring out the best flavors and textures. And the best part? It's surprisingly easy to make, even for a beginner.

I love making cavatelli with tomato sauce because it's a dish that's both comforting and elegant. It's perfect for a cozy night in or a special occasion. And the best part? You can make it ahead of time and store it in the fridge or freezer for later.

In this recipe, we'll take you through the step-by-step process of making cavatelli from scratch, including the pasta dough, the tomato sauce, and the finishing touches. We'll also share some tips and tricks for getting the best results and avoiding common mistakes.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients
It's a comforting and satisfying dish that's perfect for any occasion
The cavatelli can be made ahead of time and stored in the fridge or freezer for later
The tomato sauce is rich and flavorful, with a depth of flavor that comes from using a combination of fresh and canned tomatoes
It's a great way to use up fresh herbs and vegetables from your garden or local market
The dish is highly customizable, so you can add your own favorite ingredients or substitutions

Why This Recipe Works

The key to making great cavatelli with tomato sauce is to use high-quality ingredients and to cook the pasta and sauce just right. The pasta should be cooked until it's al dente, which means it still has a bit of bite to it. The sauce should be cooked until it's rich and thick, with a depth of flavor that comes from using a combination of fresh and canned tomatoes.

The technique of finishing the pasta in the sauce is also important. By adding the cooked pasta to the sauce and tossing it to combine, we create a creamy, clingy sauce that coats the pasta perfectly. This is because the starches in the pasta help to thicken the sauce, creating a smooth and velvety texture.

Another important aspect of this recipe is the balance of flavors. We're using a combination of onions, garlic, and herbs to add depth and complexity to the sauce. And by using a mixture of grated Parmesan and mozzarella cheese, we're adding a salty, creamy element that complements the pasta and sauce perfectly.

Ingredients You’ll Need

When it comes to making cavatelli with tomato sauce, the ingredients are just as important as the technique. We're using a combination of fresh and canned tomatoes, as well as a blend of herbs and spices to add depth and complexity to the sauce. And of course, we're using high-quality pasta flour to make the cavatelli from scratch.

One of the most important ingredients in this recipe is the tomatoes. We're using a combination of fresh and canned tomatoes to create a rich and flavorful sauce. Look for high-quality canned tomatoes that are labeled 'san marzano' or 'pomodoro', as these will have the best flavor and texture.

2 cups (250g) '00' flourThis type of flour is high in protein and low in moisture, making it perfect for making pasta from scratch. You can also use all-purpose flour as a substitute, but the texture may be slightly different.
2 large eggsThe eggs are used to bind the pasta dough together and add moisture and richness to the finished pasta. Make sure to use large eggs for the best results.
1/2 cup (120ml) extra virgin olive oilThe olive oil is used to add flavor and moisture to the pasta dough, as well as to cook the sauce. Look for high-quality olive oil that is rich and fruity in flavor.
1 large onion, finely choppedThe onion is used to add flavor and texture to the sauce. Make sure to chop it finely so that it cooks evenly and quickly.
3 cloves garlic, mincedThe garlic is used to add flavor and aroma to the sauce. Make sure to mince it finely so that it distributes evenly throughout the sauce.
2 cups (475ml) canned whole tomatoesThe canned tomatoes are used to create a rich and flavorful sauce. Look for high-quality tomatoes that are labeled 'san marzano' or 'pomodoro' for the best flavor and texture.
1 cup (250g) grated Parmesan cheeseThe Parmesan cheese is used to add salty, nutty flavor to the sauce. Make sure to use high-quality cheese that is freshly grated for the best results.
1/2 cup (120g) grated mozzarella cheeseThe mozzarella cheese is used to add creamy, melty texture to the sauce. Make sure to use high-quality cheese that is freshly grated for the best results.
1 tsp (5g) dried basilThe dried basil is used to add flavor and aroma to the sauce. Make sure to use high-quality basil that is fresh and potent for the best results.
1 tsp (5g) dried oreganoThe dried oregano is used to add flavor and aroma to the sauce. Make sure to use high-quality oregano that is fresh and potent for the best results.
Salt and pepper to tasteThe salt and pepper are used to add flavor and seasoning to the sauce. Make sure to use high-quality salt and pepper that are fresh and potent for the best results.

Ingredients for Cavatelli With Tomato Sauce

Equipment You’ll Need

Large mixing bowlMeasuring cups and spoonsWooden spoon or spatulaPasta machine or rollerLarge pot for boiling pastaColander or strainerInstant-read thermometer

How to Make Cavatelli With Tomato Sauce

1
In a large mixing bowl, combine the flour and eggs. Mix the dough until it comes together in a ball, then knead for 5-10 minutes until it becomes smooth and elastic.
2
Wrap the dough in plastic wrap and let it rest for 30 minutes. This will allow the gluten to relax and the dough to become easier to roll out.
3
Divide the dough into 4 equal pieces and roll out each piece into a long, thin rope. Use a pasta machine or roller to roll out the dough to a thickness of about 1/16 inch (1.5mm).
4
Cut the rolled-out dough into cavatelli shapes, using a cavatelli cutter or a sharp knife. You should end up with around 200-250 cavatelli.
5
Bring a large pot of salted water to a boil and cook the cavatelli for 2-3 minutes, or until they float to the surface. Use a slotted spoon to remove the cavatelli from the water and drain off any excess water.
6
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it is translucent and starting to caramelize, about 5-7 minutes.
7
Add the minced garlic to the skillet and cook for 1-2 minutes, or until it is fragrant and starting to brown.
8
Add the canned tomatoes, dried basil, and dried oregano to the skillet. Stir to combine, then bring the sauce to a simmer.
9
Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally, until it has thickened and reduced slightly.
10
Add the cooked cavatelli to the sauce and toss to combine. Cook for an additional 1-2 minutes, or until the cavatelli are well coated in the sauce.
11
Remove the skillet from the heat and stir in the grated Parmesan and mozzarella cheese. Season with salt and pepper to taste, then serve the cavatelli hot, garnished with fresh herbs or a sprinkle of cheese.

Expert Tips

Make sure to use high-quality ingredients, including fresh tomatoes and good-quality cheese, for the best flavor and texture.
Don't overwork the pasta dough, as this can make it tough and chewy.
Use a pasta machine or roller to roll out the dough to a uniform thickness, which will help the cavatelli cook evenly.
Don't overcrowd the skillet when cooking the cavatelli, as this can cause them to stick together. Cook in batches if necessary.
Add a little bit of the pasta cooking water to the sauce if it becomes too thick, as this will help to thin it out and create a creamy texture.
Experiment with different types of cheese and herbs to find the combination that you like best.
Consider making the cavatelli ahead of time and freezing them for later use. Simply thaw and cook as directed.

Common Mistakes to Avoid

Overworking the pasta dough, which can make it tough and chewy.
Not cooking the cavatelli long enough, which can result in a raw or undercooked texture.
Using low-quality ingredients, which can affect the flavor and texture of the dish.
Not stirring the sauce occasionally, which can cause it to stick to the bottom of the skillet and burn.
Adding too much cheese, which can make the sauce overpowering and rich.
Not seasoning the dish with salt and pepper, which can result in a bland or unbalanced flavor.

Variations and Substitutions

Add some diced ham or bacon to the sauce for a salty, meaty flavor.
Use different types of cheese, such as ricotta or gorgonzola, for a unique and creamy texture.
Add some chopped fresh herbs, such as parsley or basil, to the sauce for a bright and refreshing flavor.
Use a combination of canned and fresh tomatoes for a more complex and nuanced flavor.
Add some grated carrots or zucchini to the sauce for a pop of color and added nutrition.
Use a different type of pasta, such as spaghetti or linguine, for a change of pace and texture.
Make the dish vegetarian by omitting the meat and adding some roasted vegetables, such as eggplant or bell peppers.

What to Serve With Cavatelli With Tomato Sauce

Cavatelli with tomato sauce is a versatile dish that can be served in a variety of ways. Consider serving it as a main course, accompanied by a side of garlic bread or a green salad. You could also serve it as a side dish, paired with a grilled steak or roasted chicken. For a special occasion, consider adding some extra ingredients, such as diced ham or grated carrots, to make the dish more substantial and impressive.

Some other ideas for serving cavatelli with tomato sauce include:

Garlic breadGreen saladGrilled steakRoasted chickenSauteed spinachRoasted vegetables

Make-Ahead, Storage, Freezing and Reheating

Cavatelli with tomato sauce can be stored in the fridge for up to 3 days or frozen for up to 3 months. To store in the fridge, simply place the cooked cavatelli and sauce in an airtight container and refrigerate. To freeze, place the cooked cavatelli and sauce in a freezer-safe bag or container and freeze. When you're ready to serve, simply thaw and reheat the cavatelli and sauce in the microwave or on the stovetop.

To reheat the cavatelli and sauce, simply place them in a saucepan over low heat and stir until warmed through. You can also reheat them in the microwave, stirring every 30 seconds until warmed through. Be careful not to overheat the cavatelli and sauce, as this can cause them to become dry and tough.

Some tips for storing and reheating cavatelli with tomato sauce include:

Frequently Asked Questions

What type of flour is best for making cavatelli?

The best type of flour for making cavatelli is '00' flour, which is high in protein and low in moisture. This type of flour will produce a smooth and elastic dough that is easy to roll out and shape into cavatelli.

Can I use canned tomatoes that are not labeled 'san marzano'?

While 'san marzano' tomatoes are preferred for their sweet and low-acid flavor, you can use other types of canned tomatoes as a substitute. Just be aware that the flavor and texture may be slightly different.

How do I know when the cavatelli are cooked?

The cavatelli are cooked when they float to the surface of the boiling water. You can also check for doneness by biting into one of the cavatelli - it should be slightly firm in the center but yield to the bite.

Can I make the cavatelli ahead of time and freeze them?

Yes, you can make the cavatelli ahead of time and freeze them for later use. Simply thaw and cook as directed when you're ready to serve.

What type of cheese is best for serving with cavatelli?

The best type of cheese for serving with cavatelli is Parmesan, which is salty and nutty in flavor. You can also use other types of cheese, such as mozzarella or ricotta, for a creamy and rich texture.

Can I add other ingredients to the sauce, such as meat or vegetables?

Yes, you can add other ingredients to the sauce to make it more substantial and flavorful. Some ideas include diced ham or bacon, chopped fresh herbs, or grated carrots or zucchini.

How do I prevent the cavatelli from sticking together?

To prevent the cavatelli from sticking together, make sure to cook them in batches and not to overcrowd the skillet. You can also add a little bit of oil to the water when cooking the cavatelli to help prevent them from sticking together.

Can I make the cavatelli gluten-free?

Yes, you can make the cavatelli gluten-free by using a gluten-free flour blend and adjusting the ratio of flours as needed. Just be aware that the texture and flavor may be slightly different.

The Full Recipe

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