(Cavatelli with ricotta cheese - Authentic Italian recipes)

800 g (1 3/4 lb) fresh cavatelli
700 g (1 2/3 lb) ripe cherry tomatoes
100 g (3 1/2 oz) 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
Nutrition Facts (amount per serving):
Calories: 473 (kCal) 24 % GDA - 1979 (kJ)
Protein: 12.7 (g) 24 % GDA
Total fat: 18.3 (g) 26 % GDA
Total carbohydrate: 69.7 (g) 26 % GDA
Sugars: 5.5 (g) 6 % GDA

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

If you have time, you can make cavatelli by yourself. Follow our suggestions!.

What's the right wine?

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.