Tomato-Basil Cavatelli Skillet


When you marry the most beloved cuisine with the hardest-working pan in the kitchen, you get savory, cheesy, herby, satisfying dinners made easy.

Tomato-Basil Cavatelli Skillet
Photo: Andy Lyons
Prep Time:
15 mins
Cook Time:
20 mins
Stand Time:
10 mins
Total Time:
45 mins
6 1/2 cups


  • 1 28 ounce can whole peeled tomatoes, undrained and cut up

  • 12 ounce dried cavatelli, gemelli, or rotini pasta

  • 1 14.5 ounce can reduced-sodium chicken or vegetable broth

  • ¼ cup water

  • 3 cloves garlic, minced

  • 1 teaspoon dried Italian seasoning, crushed

  • ½ cup fresh basil leaves, coarsely chopped or torn

  • 2 tablespoon olive oil

  • ½ teaspoon kosher salt

  • ¼ - ½ teaspoon crushed red pepper

  • 8 ounce sliced fresh mozzarella or shredded mozzarella cheese (2 cups)


  1. In a deep large skillet layer undrained tomatoes and the next nine ingredients (through crushed red pepper) in the order listed. Do not stir.

  2. Bring to boiling over medium-high heat; reduce heat. Simmer, covered, 20 minutes or until pasta is tender, stirring occasionally.

  3. Top with cheese. Cover and let stand 10 minutes before serving. Sprinkle with additional basil.

Nutrition Facts (per serving)

568 Calories
18g Fat
73g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 568
% Daily Value *
Total Fat 18g 23%
Saturated Fat 7g 35%
Cholesterol 40mg 13%
Sodium 999mg 43%
Total Carbohydrate 73g 27%
Total Sugars 7g
Protein 24g
Vitamin C 27mg 135%
Calcium 376mg 29%
Iron 3.5mg 19%
Potassium 717mg 15%
Folate, total 209.5mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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