Recipe Archives->Pasta->Cavatelli Ricotta

Cavatelli with Ricotta Cheese and Tomato
Serves 6.
                                                                                 
1 3/4 lbs (800 grams) fresh cavatelli pasta
1 2/3 lbs (700 grams) ripe cherry tomatoes
3 1/2 oz (100 grams) mature salt ricotta cheese
2 garlic cloves
4 teaspoons dried oregano
16 tablespoons extra virgin olive oil
Chili pepper
Salt

Wash the cherry tomatoes, quarter them and remove seeds. Let garlic
fry lightly in a pan together with a piece of chili pepper; then
remove them and add the tomatoes. Season to taste with salt and
keep on cooking, half-covered, for about 20 minutes, stirring now
and then. At the end of cooking, add the oregano. Meanwhile boil
cavatelli in abundant salt water.  Grate salt ricotta cheese and
put it in a large bowl; melt the cheese with a ladle of very hot
cooking water. Drain pasta well, pour it into a bowl, dress with
the tomato sauce. Stir and serve at once.

Printable version: cavatelli-ricotta.txt.