Recipe courtesy of Food Network Kitchen
Save Recipe Print
Cavatelli With Tomato Sauce and Ricotta
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Bring a large pot of salted water to a boil. Add the cavatelli and cook as the label directs. Reserve 1/4 cup cooking water, then drain.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, 1/2 teaspoon salt and the red pepper flakes and cook until the garlic is soft but not browned, 3 to 4 minutes. Stir in the basil and tomatoes with their juice. Increase the heat to high and cook until the sauce is thickened, about 10 minutes.

Add the cavatelli and the reserved cooking water to the skillet; cook, tossing, until warmed through, 2 to 3 minutes. Divide among bowls and top with the ricotta and pecorino. Season with salt and pepper.

Photograph by Antonis Achilleos

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Meat Loaf

Recipe courtesy of Ina Garten

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Panettone Bread Pudding with Amaretto Sauce

Recipe courtesy of Giada De Laurentiis

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Recipe courtesy of Ree Drummond

Italian Sausage, Spinach, and Ricotta Cannelloni

Recipe courtesy of Kelsey Nixon

Tuscan Tomato and Bread Soup - Pappa al Pomodoro

Recipe courtesy of Anne Burrell

Shrimp with Garlic Sauce

Recipe courtesy of Brian Boitano

Pizzette with Gorgonzola, Tomato and Basil

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword