- 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
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