Cavatelli with tomato sauce and ricotta

Votes: 3

How to Make Cavatelli with Tomato and Ricotta Sauce

Photo of the dish: Antonis Achilleos

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 651, total fat 28 G., saturated fats 10 G., proteins 27 G., carbohydrates 75 G., fiber 6 G., cholesterol 47 mg, sodium 585 mg, sugar G.

Cavatelli with tomato sauce and ricotta - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

350 g cavatelli pasta
1/4 cup olive oil
4 cloves garlic, thinly sliced
1/2 tsp dried pepper flakes
3/4 cup fresh basilica, tear the leaves by hand
1 can (800g) of canned small-fruited tomatoes (such as San Marzano or Cherry), crushed by hand
1 cup of cheese ricotta
1/4 cup grated Romano Pecorino cheese
Coarse salt and freshly ground pepper

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Bring a saucepan of salted water to a boil. Add the cavatelli pasta and cook for the amount of time indicated on the package. Reserve 1/4 cup of the cooking liquid and drain the rest.
Meanwhile, heat olive oil in a skillet over medium heat. Add garlic, ½ teaspoon each of salt and red pepper flakes, and cook, stirring, for 3-4 minutes. Add basil and tomatoes with their brine. Increase the heat and cook until the sauce thickens, about 10 minutes.

Add the cavatelli and remaining broth to the same pan, season with salt and pepper, and cook for 2-3 minutes. Divide into portions and sprinkle with ricotta and pecorino.

Categories:

recipe / Calorie content of prepared meals / Vegetarian dishes / Main courses / Pasta / Vegetables and mushrooms / Eggs and dairy products / Food Network - recipes

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