Durum wheat semolina cavatelli all'arrabbiata

INGREDIENTS FOR 2 PEOPLE
CAVATELLI
200 g durum wheat semolina
100 g hot water
3 g salt
TOMATO SAUCE
1 tin peeled tomatoes
1 garlic clove
Chilli
Extra virgin olive oil
Salt
A pinch of sugar
Basil
Grated Parmigiano
I put the semolina on the worktop, make a well and add the salt.

I gradually add hot water, a little at a time rather than all at once.

I start mixing with a fork.

Then I gather the flour with a scraper and knead.

I work well by hand, stretching the dough.

I gather it together.

I stretch again and work for about ten minutes until smooth and elastic. It should be firm, not sticky; otherwise add a little semolina.

I form a ball, wrap in cling film and rest for half an hour.

After resting, I cut off small portions.

I make little ropes.

I cut them into small pieces less than about 1 cm long.

I put my index and middle fingers on each piece. Do not flour the surface or they will slide away.

I press lightly.

Pressing, I drag the piece towards me so it rolls up with a hollow in the centre.

I prepare them all and put on a parchment-lined tray lightly dusted with semolina.

SAUCE
In a frying pan large enough for the cavatelli, I sauté extra virgin olive oil, a crushed garlic clove and a generous piece of chilli.

I add the peeled tomatoes.

I crush them.

I rinse the tin with a little water and add it with the remaining tomato juices to the pan.

I add the salt.

A pinch of sugar to counter the acidity, then cook for 5 minutes.

I add basil leaves torn by hand.

I bring salted water to the boil and slide in the cavatelli using the parchment. They take about 3/4 minutes; taste to keep them al dente. I drain into the hot sauce after removing garlic and chilli.

I toss the pasta, adding cooking water if needed, grated Parmigiano and, for more heat, chilli oil and more basil.