Cavatelli with Ricotta and Fresh Tomato Sauce


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If you can't find cavatelli pasta, try gnocchi.

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Time needed

5 min preparation + 25 min cooking

Serving Size / Yield

4 servings


  • 1 16-oz. bag frozen cavatelli
  • 1 Tbs. olive oil
  • 1 garlic clove, crushed with press
  • 4 med. tomatoes, chopped
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 3/4 C. part-skim ricotta cheese
  • 1/4 C. freshly grated Pecorino Romano or Parmesan cheese

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In large saucepot, cook pasta as directed. Meanwhile, in nonstick 10-inch skillet, heat oil over medium heat until hot. Add garlic and cook, stirring, 1 minute. Stir in tomatoes, salt and pepper and cook, stirring occasionally, until tomatoes break up slightly, about 5 minutes.

Drain cavatelli; transfer to warm serving bowl. Stir in cheeses. Pour tomato mixture on top; toss before serving.

Each serving: About 455 calories, 20g protein, 71g carbohydrate, 11g total fat (5g sat.), 40mg cholesterol, 560 sodium.

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