cavatelli with pot cheese
- 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
bring a large pot of salted water to boil. (while waiting for the water to boil, you can prepare the sauce).
over medium heat, heat the olive oil in a large saucepan.
sauté the garlic about 3 minutes until fragrant -texture should still be soft-do not allow to brown.
stir in tomato sauce and cook until sauce is thickened (about 7-10 minutes).
cook cavatelli in boiling, salted water
remove from heat and strain pasta in colander.
combine ricotta cheese with tomato sauce.
toss cavatelli with the tomato ricotta sauce.
serve in individual bowls.
garnish with basil leaves and romano cheese.
This cavatelli and pot cheese is just like the one they serve at the Belmont Tavern in Newark, New Jersey.