Sfoglini Cavatelli with Corn, Peppers, and Tomatoes

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.



  • 1 pound Sfoglini Cavatelli
  • 4 tablespoons olive oil, divided
  • 2 ounces Cubanelle or Anaheim Pepper, sliced
  • 2 ounces shallots, sliced
  • 1/2 teaspoon chili flakes, or more to taste
  • 10 ounces cherry tomatoes, halved
  • 5 ounces corn (fresh off the cob or frozen)
  • Fresh basil, to taste
  • Shaved Parmigiano-Reggiano cheese, to taste


Bring a large pot of heavily salted water to a boil. Cook the Cavatelli to al dente, according to the package instructions. Before straining, reserve about 2 cups of pasta water.

In a medium pan, sauté the peppers, shallots, chili flakes and a pinch of salt in 2 tablespoons of olive oil over medium-low heat and continuously stir. After approximately 2 minutes, add 3/4 cups of reserved pasta water and turn heat to medium. Once the shallots and peppers have softened (approximately 4 minutes) add tomatoes, corn, and another 1/4 - 1/2 cup of pasta water and turn heat to high. Cook until the tomatoes have started to slightly soften (another 2 minutes).

Add Sfoglini Cavatelli and 2 tablespoons of olive oil to the pan and sauté for about another 1 1/2 minutes until the sauce has started to thicken and coat the Cavatelli. Top with basil and toss. Serve with shaved cheese.

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