Cavatelli with tomato sauce and ricotta – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 651, total fat 28 g, saturated fat 10 g, protein 27 g, carbohydrates 75 g., fiber 6 g., cholesterol 47 mg., sodium 585 mg., sugar g. 
Photo of the dish:Antonis Achilleos Time: 30 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 350 gr cavatelli pasta
- 1/4 Art. olive oil
- 4 cloves of garlic, thinly sliced
- 1/2 tsp dried pepper flakes
- 3/4 Art. fresh basil, tear leaves with hands
- 1 can (800 gr.) Canned small-fruited varieties tomatoes (such as: San Marzano or Cherry), knead manually
- 1 tbsp. ricotta cheese
- 1/4 Art. grated cheese romano pecorino
- Coarse salt and freshly ground pepper
Recipes with similar ingredients: cavatelli pasta, ricotta cheese, cheese pecorino romano, cherry tomatoes, pepper-shaped tomatoes, garlic, basil, red pepper flakes
Recipe preparation:
- Bring salted water to a boil in a saucepan. Add paste cavatelli and cook as much as indicated on the packaging. Leave 1/4 cup of liquid, drain the rest.
- Meanwhile, heat the olive in a pan over medium heat butter. Add garlic, and half a teaspoon of salt and red pepper flakes, fry, stirring 3 – 4 min. Add basil and Tomatoes with brine. Increase temperature and cook until thickened sauce, about 10 minutes
- Add the cavatelli and the remaining broth to the same pan, salt and pepper, cook 2 – 3 minutes. Divide into portions, and sprinkle with ricotta and pecorino.
