Cavatelli With Tomato Sauce And Ricotta
Serves: 5
Mohammad Wiegand
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil4 cloves
Garlic (thinly sliced)1 tsp
Red Pepper Flake3 cup
Basil (torn fresh)1 cup
Ricotta CheeseDirections:
1
Bring a large pot of salted water to a boil
2
Add the cavatelli and cook as the label directs
3
Reserve 1/4 cup cooking water, then drain
4
Meanwhile, heat the olive oil in a large skillet over medium heat
5
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
6
Stir in the basil and tomatoes with their juice
7
Increase the heat to high and cook until the sauce is thickened, about 10 minutes
8
Add the cavatelli and the reserved cooking water to the skillet; cook, tossing, until warmed through, 2 to 3 minutes
9
Divide among bowls and top with the ricotta and pecorino
10
Season with salt and pepper
11
Photograph by Antonis Achilleos