At Casa Tua, chef Sergio Sigala turns out homemade cavatelli with a professional-style pasta machine. Since making it by hand is time consuming, we substituted fresh or frozen store-bought pasta.Plus: More Pasta Recipes and Tips

Sergio Sigala
April 2003

Gallery

© John Kernick

Recipe Summary

active:
25 mins
total:
35 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a large, deep skillet. Add the speck and cook over moderate heat until crisp, about 8 minutes. Transfer to paper towels to drain.

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  • Pour off all but 1 tablespoon of the speck fat. Add the zucchini; season with salt and pepper. Cook over moderately high heat, stirring, until barely softened, about 2 minutes. Return the speck to the skillet and remove from the heat.

  • In a large pot of boiling salted water, cook the cavatelli until al dente. Drain, reserving 1/4 cup of the pasta cooking water. Add the cavatelli, reserved cooking water and tomato to the skillet. Season with salt and pepper. Toss gently over moderate heat until heated through.

  • Transfer the pasta to a large shallow bowl and toss with the basil and 1/3 cup of the Parmesan. Serve at once, passing additional Parmesan at the table.

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