| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 651 |
| Total Fat | 28 grams |
| Saturated Fat | 10 grams |
| Cholesterol | 47 milligrams |
| Sodium | 585 milligrams |
| Carbohydrates | 75 grams |
| Dietary Fiber | 6 grams |
| Protein | 27 grams |
Reviews
Very easy to make but lots of flavor. I used GF pasta but that was my only change to the recipe. Will make again.
Very delicious and flavorful! Super easy to make. I mixed the riccota into the tomato sauce and it made the sauce very creamy. I will make this again!