Chef Peter Klein grew up with bags of cavatelli in the freezer. “I’m from North Jersey, so we called them ‘gavadeels,’” says ...

Chef Peter Klein grew up with bags of cavatelli in the freezer. “I’m from North Jersey, so we called them ‘gavadeels,’” says Klein, now the executive chef of the Austin cocktail bar and ...

This pasta is typical of Sicily. It has no egg in it so is a very simple dough to make, but you need to have a cavatelli board and a bit of practice. Ready-made cavatelli is available at Sabato.

Preheat oven to 425 degrees. Toss bread crumbs, thyme, crushed red pepper, 2 tablespoons of Pecorino Romano, and 2 tablespoons of oil in a bowl. Place the cherry tomatoes in a single layer on a ...

Chef Cal Bruno whipped up some delicious dishes for ABC7 anchors Jen and Greg to enjoy!

For the cavatelli, bring all the ingredients together in a large bowl or food processor and to form a dough. Allow the dough to rest for at least an hour in the fridge before shaping the pasta.