Cavatelliwith cherry tomatoes and arugula is a typical first course of Molise cuisine. Cavatelli is prepared with re-milled durum wheat semolina and water, their hollow shape ideal for holding a rich and flavorful sauce. For an extra touch, sprinkle your Cavatelli with plenty of grated cheese before serving.
Cut the cherry tomatoes in half and keep them aside. In a non-stick pan, pour plenty of oil, and add the garlic and the cherry tomatoes. Brown them, add salt and cook for about 10-15 minutes until they are wilted. If necessary, add water, and at the end of cooking, remove the garlic.
Cook the pasta al dente in abundant boiling salted water, drain and transfer it to the pan with the cherry tomatoes. Stir in a bit of cooking water, season with salt and pepper (if necessary), and finally add the fresh chopped arugula. Serve the pasta with raw oil and, if you want to add an extra touch, some ricotta or another aged cheese of your choice.