Cavatelli pasta with scarole and mussels

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Ingredients for 4 people

  • 600 g of fresh Cavatelli pasta (or triilli)
  • 1 kg of fresh mussels
  • a curly endive
  • 4 tablespoons of extra virgin olive oil
  • 5 black olives from Gaeta
  • 10 of Panteleria capers
  • 4 cherry tomatoes
  • 1 clove of garlic
  • chilli
  • grated pecorino Romano cheese.


In a large pan brown the garlic and chilli in two tablespoons of oil, then add the tomatoes cut in half, mussels and cover with a lid, and cook until the mussels are open. Shell them and add to the sauce. Apart in a covered pan boil the endives with two tablespoons of oil, pitted olives and capers. Cook it for about fifteen minutes. In a pot boil the cavatelli in salted water, drain them al dente them add to mussels, to the finely chopped endives and cheese. Stir all and serve hot. Wine: Aglianico Rosato

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