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Ricotta Cavatelli recipe (Pasta)

Yield: 6 servings

oz ricotta cheese
lb fresh cavatelli
1.66 lb ripe cherry tomatoes
2   cloves garlic
2 teaspoons dried oregano
8 tablespoons olive oil
some   Chili pepper
some   salt

Posted by Margo on Sep 29, 2010


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.
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.

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