Sfoglini Cavatelli with Corn, Peppers, and Tomatoes

Sfoglini Sfoglini Cavatelli with Corn, Peppers, and Tomatoes

Celebrate summers bounty with our Organic Cavatelli tossed with sweet corn, tomatoes, Cubanella peppers and a sprinkling of fresh basil. Cubanelle peppers, a.k.a. the Italian frying pepper, are mild, sweet, and the perfect addition to this light and refreshing dish.



  • 6 oz. Sfoglini Cavatelli
  • 2 1/2 oz. corn (fresh off the cob or frozen)
  • 1 oz. Cubanelle Pepper, sliced
  • 5 oz. cherry tomatoes, halved 
  • 1 oz. shallots, sliced
  • 2 tbsp. olive oil
  • 1/2 tsp. chili flakes
  • Shaved Parmesan cheese, to taste
  • Fresh basil, to taste


Heat 3 quarts of salted water in a large pot and bring to a boil. Add Sfoglini Cavatelli and cook for approximately 8 minutes.

Once the pasta is added to boiling water, sauté the peppers, shallots, chili flakes and a pinch of salt in 1 tablespoon of olive oil over medium-low heat continuously stirring the shallots and peppers. After approximately 2 minutes, add 2 ladles of pasta water (about 4 ounces) and turn heat to medium. Once shallots and peppers have softened (approximately 4 minutes) add tomatoes and corn, another ladle of pasta water (for a total of about 6 ounces) and turn heat to high. Cook until tomatoes have started to slightly soften (another 2 minutes).

Add Sfoglini Cavatelli and a tablespoon of olive oil and sauté for about another 1–1 1/2 minutes until the sauce has started to thicken and coat the cavatelli. Top with basil, toss and serve with shaved Parmesan cheese.