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Ingredients
- 1- pound cavatelli pasta
- 2 tablespoons olive oil
- 2-3 cloves garlic minced
- 2-3 cups tomato sauce or passata
- 16 oz. pot or ricotta cheese
- 1/4 cup romano cheese grated
- salt and pepper to taste
Instructions
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bring a large pot of salted water to boil. (while waiting for the water to boil, you can prepare the sauce).
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over medium heat, heat the olive oil in a large saucepan.
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sauté the garlic about 3 minutes until fragrant -texture should still be soft-do not allow to brown.
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stir in tomato sauce and cook until sauce is thickened (about 7-10 minutes).
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cook cavatelli in boiling, salted water
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remove from heat and strain pasta in colander.
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combine ricotta cheese with tomato sauce.
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toss cavatelli with the tomato ricotta sauce.
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serve in individual bowls.
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garnish with basil leaves and romano cheese.
Recipe Notes
This cavatelli and pot cheese is just like the one they serve at the Belmont Tavern in Newark, New Jersey.
