Ingredients For pasta
- 400 g re-milled durum wheat semolina
- salt
Ingredients For the sauce
- 1 Kg ripe tomatoes
- 50 g lard
- half a clove of garlic
- chopped parsley
- basil
- pecorino cheese
- extra virgin olive oil
- salt
- pepper
For the recipe of cavatelli with widower sauce, mix the semolina with 200-250 g of water and a pinch of salt. Gather the dough into a ball, wrap it in a plastic wrap and leave it covered for 30 minutes. Flour the work surface. Mold the dough into small cylinders of about half a centimeter in diameter, cut them into pieces of about 2 cm in length and drag them onto the work surface, crushing them with two fingers, to give the classic form of cavatello. Cook the cavatelli in plenty of boiling salted water for 5-6 minutes, until they come to the surface.
For the sauce: Blanch the tomatoes, peel them, remove the seeds and cut them into pieces. Beat the bacon and fry it
in a pan with 2 tablespoons of oil, 2 tablespoons of parsley and chopped garlic. Add the chopped tomatoes, a few basil leaves, salt and pepper and cook for 25 minutes. Season the cavatelli with the sauce, complete with plenty of grated pecorino and serve.
