For the dough: 1 kg of durum wheat flour - 4 eggs - water.
For the sauce: tomato extract - onion - basil - half a glass of wine - olive oil - salt - pepper - grated pecorino.

The pasta is prepared according to the basic recipe.
For the sauce, fry the onion in oil, add 4 tablespoons of abstraction or tomato paste, stretch with water and season with salt.

When the sauce narrows, complete cooking with wine and flavor with basil and pepper.
Then put a pot on the stove with plenty of water and when it boils, cavatieddi are poured.
When cooked, drain and season with sauce and grated pecorino.