Cavatelli con Ricotta e Pomodoro
Cavatelli with Ricotta Cheese and Tomato

1 and 3/4 lbs (800 grams) fresh cavatelli pasta
1 and 2/3 lbs (700 grams) ripe cherry tomatoes
3 1/2 oz (100 grams) mature salt ricotta cheese
2 garlic cloves
4 teaspoons dried oregano
16 tablespoons extra virgin olive oil
Chili pepper
Salt

Wash the cherry tomatoes, quarter them and remove seeds. Let garlic fry
lightly in a pan together with a piece of chili pepper; then remove them
and add the tomatoes. Season to taste with salt and keep on cooking,
half-covered, for about 20 minutes, stirring now and then. At the end of
cooking, add the oregano. Meanwhile boil cavatelli in abundant salt water.
Grate salt ricotta cheese and put it in a large bowl; melt the cheese with
a ladle of very hot cooking water. Drain pasta well, pour it into a bowl,
dress with the tomato sauce. Stir and serve at once. Serves 6.

That's it!



If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela


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