I picked up this cavatelli in a Tuscan cooking class and love making it when friends are around. We can chat while we roll each piece, and that shared kitchen time is what makes the dish taste extra good.

Ingredients

Pasta Dough

• 250g semola rimacinata
• 250g tipo 00 flour
• 250g water, plus more as needed

Sauce

• Olive oil (be generous)
• 2 small red onions, diced
• 2 medium zucchini, cut into small cubes
• 3 ripe tomatoes, diced
• Handful of basil leaves, torn
• Lemon juice, to finish
• Sea salt
• Optional: freshly grated parmesan

Preparation

1. Combine semola, tipo 00 flour, and 250g water. Knead until the dough comes together, adding splashes of water until it feels soft and elastic.
2. Roll the dough into ropes, cut into small pieces, and drag each piece with a three fingers to form ridged shells. Lay them on a semola-dusted baking sheet so they don’t stick.
3. Warm a wide pan over medium heat with plenty of olive oil. Sweat the onions until translucent.
4. Add zucchini cubes with a pinch of salt and cook until they soften and pick up a little color. Follow with the tomatoes and another pinch of salt. Let the sauce simmer gently.
5. Boil the cavatelli in well-salted water until they float and feel tender, then transfer them straight into the sauce along with a splash of cooking water.
6. Toss with basil and a squeeze of lemon juice. Finish with parmesan if you like, and serve immediately.