Cavatelli con la ricotta salata

Cavatelli with ricotta cheese   Authentic Italian recipe

Ingredients / Serves 6

  • 800 g (1 3/4 lb) fresh cavatelli
  • 700 g (1 2/3 lb) ripe cherry tomatoes
  • 100 g (3 1/2oz) mature ricotta cheese
  • 2 garlic cloves
  • 2 teaspoons dried oregano
  • 8 tablespoons extra virgin olive oil
  • Chili pepper
  • Salt
  • Time:
    preparation: 10 minutes
    cooking: 30 minutes
  • Difficulty:
    easy recipe
  • How many calories in a serving?
    Calories: 473 (kcal) 24 % GDA (*)- 1979 (kJ)
    Protein: 12.7 (g) 17 % GDA
    Total fat: 18.3 (g) 27 % GDA
    Total carbohydrate: 69.7 (g) 26 % GDA
    Sugars: 5.5 (g) 7 % GDA

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

Note

What's the right wine for " Cavatelli with ricotta cheese "?

Our suggestion is: Montefalco Rosso (red wine from Umbria - Italy).

A little history

This kind of fresh pasta is well known in the south of Italy: Basilicata, Apulia, Calabria. Generally these dumplings, made with durum-wheat semolina and cold water, are also dressed with rocket and green olives or with turnip tops.