Cavatitti and quick sauce

By MissiAnn

Mom often made these cavatitti. Our grandfather asked nani for cavatitti and cauliflower as his last meal. John loves them, too.

Ingredients

• Sauce:
• 2 cups, or more flour
• 1 cup hot water
• 4 tsp olive oil
• 1/4 tsp salt
• 1/2 cup chopped onion
• 1 tsp garlic
• 1/2 cup olive oil
• 1/2 cup chopped pancetta
• 1/4 tsp pepper
• 3 cups halved cherry tomatoes
• 16 basil leaves
• 2 tsp fesh oregano
• 1/2 cup parmesan

Preparation

Step 1

Pasta,
Put 2 cups flour in a large bowl. Make a well in the center.
Add the hot water and salt and oil. Mix it together to make a soft dough. Turn out to a board and knead until smooth. Cover with bowl and let it rest for 1 hour.
To for pasta cut of a pice of the dough and work it into a rope. Cut the rope into 1 " pillow shape. Now put your index finger on top of the pillow and draw it toward you till it curls onto itself. Then let them sit on a cookie sheet dusted with four. Bring a large pot of water to boil.
Sauce:
Preheat the oven to 350*. on a cookie sheet lay out the cherry tomatoes and drizzle some olive oil over them. Then sprinkle herbs and salt and pepper over them. They will roast for about 20 minutes. Now put some olive oil into a large skillet. Sauté the onions, garlic, and pancetta. Now you will add all the tomatoes and their juice into the skillet, getting every bit. Add about 1/2 the cheese and some more herbs, to taste.
To finish, in boiling salted water put the cavatitti till they float to the suface, then 30 seconds more. Transfer the drained pasta into the sauce toss. Serve with the rest of the cheese.