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Cavatelli with Ricotta Cheese and Tomato

Cavatelli with Ricotta Cheese and Tomato is a pasta recipe made with Fresh Cavatelli Pasta, Ripe Cherry Tomatoes, Mature Salt Ricotta Cheese, Garlic, and Dried Oregano. Serves 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 3/4 lb
• 1 2/3 lb
• 3 1/2 oz
• 2
• 4 tsp
• 16 tbsp
• to taste
• to taste

Method (preview)

1. 1

   Wash the cherry tomatoes, quarter them and remove seeds.

2. 2

   Let garlic fry lightly in a pan together with a piece of chili pepper; then remove them and add the tomatoes.

3. 3

   Season to taste with salt and keep on cooking, half-covered, for about 20 minutes, stirring now and then.

4. 4

   At the end of cooking, add the oregano.

5. 5

   Meanwhile boil cavatelli in abundant salt water.

6. 6

   Grate salt ricotta cheese and put it in a large bowl; melt the cheese with a ladle of very hot cooking water.

7. 7

   Drain pasta well, pour it into a bowl, dress with the tomato sauce.

8. 8

   Stir and serve at once.