Cavatelli With Tomato Sauce and Ricotta

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Kosher salt
  • 12 ounces cavatelli pasta
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 3/4 cup torn fresh basil
  • 1 28 -ounce can whole San Marzano tomatoes, crushed by hand
  • 1 cup ricotta cheese
  • 1/4 cup grated pecorino romano cheese
  • Freshly ground pepper
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.

  • Per serving: Calories 651; Fat 28 g (Saturated 10 g); Cholesterol 47 mg; Sodium 585 mg; Carbohydrate 75 g; Fiber 6 g; Protein 27 g

  • Photograph by Antonis Achilleos


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