Cavatelli with Veal & Tomato Sauce, Grated Romano, Greek Basil Florets & Crispy Roast Tomato Slices


As summer turns to fall and the weather becomes cooler it is a good time to cook up a pasta dish. Cavatelli, veal and sauce combine for an enjoyable dish.

Time:  45 minutes

Effort: Easy but there are a few steps

Serves: 2


1 large ripe tomato, sliced thin

⅓ cup olive oil

1 medium onion, minced

½ lb. ground Veal

2 Tbsp. Tomato paste

1 cup tomato passata

1 Tsp. Sugar

Fine sea salt & ground pepper to taste

½ cup water plus 2  or more cups for the cavatelli

1 ½ cups cavatelli pasta

¾ cup grated Romano cheese

2 pinches of fresh Greek basil florets or any fresh basil leaves chopped



Crispy Roast Tomato Slices

Heat oven to 425 Degrees

Line a medium sized cookie tray with parchment and brush lightly with olive oil. Arrange the tomato slices about an inch apart and brush lightly with olive oil and a sprinkle of fine sea salt (optional).

Bake for approximately 15 – 20 minutes or until the edges and top are slightly browned (make sure to check frequently so they do not burn).

Remove tray from oven and set aside to cool.

Veal and Tomato Sauce

Add the remaining olive oil and the onions to a medium sized pot and sauté on medium high heat until the onions are transparent. Add the ground veal and combine it well with the onions. Sauté, turning and breaking up the veal from time to time until it is almost cooked.

Remove from heat, add the tomato paste, passata and a little water. Combine well: the mixture should be medium thick. Return to the burner and simmer on medium low (covered and stirring from time to time for about 20 minutes). Add the sugar then salt and pepper to taste, combine and remove from heat.

While the veal sauce is cooking, fill a larger pot with the three cups water and bring it to a rolling boil.

Add the cavatelli and boil for about 20 minutes, or until tender but not soft (stirring from time to time with a fork). When done, remove from heat and drain off the water completely using a colander – the pasta should be a bit sticky.

To Serve

Using two pasta bowls, or large shallow based soup bowls, add half the pasta to each, your desired amount of veal sauce on top and generously grated Romano. Sprinkle with basil & lay half the tomato slices on top or on the side.

Note: The excess veal sauce will keep in the refrigerator for two to three days in a sealed Tupperware, or in the freezer for 6 months.


Used with permission from Jump Into My Kitchen.