Cavatelli are small, shell-shaped pasta shapes with a rolled edge. See what Pasquale Amico from Via Condotti does with them for Taste of London, and read our Q&A with the chef.
1. Place the celery and carrots in a bowl and add chopped garlic, chopped tomato, and six basil leaves. Add the oil, toss and refrigerate until required.
2. Cook the pasta in a large pan of salted boiling water for 9 minutes. Drain the pasta, refresh it under cold running water and add it to the vegetables. Toss to mix well. Season to taste. Place in a serving dish and garnish with the basil leaves.
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Recipe © courtesy of Pasquale Amico at Via Condotti
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