From the Lovely Kitchen of Home of Cooks
Time to Prepare: 10 minutes Cook Time: 30 minutes Serving: 4 People
1 16 oz bag cavatelli, frozen
1 spanish onion, chopped
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
pecorino romano or grated parmesan cheese
In a large pot over high heat, bring water to a boil and add salt.
Add frozen cavatelli to the boiling water and cook until they float to the surface. Reduce heat to medium/low and cook stirring occasionally according to package directions or desired texture. Frozen cavatelli needs an extra two minutes cooking time. Drain and set aside.
While cavatelli is cooking, add extra virgin olive oil and butter to a pan over medium heat.
After the pan heats up and the butter melts, add onion, reduce heat to low and simmer until onion is cooked and golden.
Place Cavatelli in a pasta serving bowl and spoon onion and olive oil on top evenly.
Sprinkle with pecorino romano or grated parmesan cheese and enjoy!
HELPFUL TIPS If Cavatelli is ready before the onion and oil, drain, return to the pot and drizzle a little olive oil to prevent it from sticking together. You may substitute frozen for dry cavatelli. Cavatelli may be reserved for lunch or a meatless Monday dinner. This recipe can be doubled to feed more people.
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