Cavatelli with ricotta cheese

First course dressed with cherry tomato and ricotta cheese sauce.
This is a very simple recipe.
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.
Meanwhile 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.

Note

• If you have time, you can make cavatelli by yourself. Follow our suggestions!.

What's the right wine ?

Our suggestion is: Montefalco Rosso (red wine from Umbria - Italy).

A little history

This kind of fresh pasta is well known in the south of Italy: Basilicata, Apulia, Calabria. Generally these dumplings, made with durum-wheat semolina and cold water, are also dressed with rocket and green olives or with turnip tops.