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Рецепт Cavatelli with Ricotta and Fresh Tomato Sauce
by Mary Ann Walter

Cavatelli with Ricotta and Fresh Tomato Sauce

This is especially good when you can get the tomatoes fresh from your garden. he recipe calls for 3/4 cup Ricotta cheese, I usually use more, but start with the 3/4 cup and go from there.

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Подготовка: Италия Italian
Приготовление: Порций: 4

Хорошо сочетается: garlic bread

Ингредиенты

  • 1 1 pound bag frozen cavatelli
  • 1 Tablespoon olive oil
  • 1 clove garlic, finely chopped
  • 4 medium tomatoes,(about 1 1/2 pounds), diced
  • Salt and pepper to taste
  • 3/4 cup Ricotta cheese
  • 1/4 cup grated Parmesan cheese

Инструкции

  1. In large saucepan, cook cavatelli as label directs.
  2. Meanwhile, in nonstick skillet, heat olive oil over medium heat. Add garlic and cook 1 minute, stirring constantly. Stir in tomatoes, salt and pepper and cook, stirring occasionally, about 10 minutes, or until tomatoes break up slightly.
  3. Drain pasta, transfer to serving bowl, stir in Ricotta and Parmesan, then pour tomato sauce over all, toss and serve.