CAVATELLI AL POMODORO E RICOTTA

Cavatelli  are a type of fresh pasta, typical of certain more rural areas of central and southern Italy, similar to dumplings or shells. They are typically home made ( I have fond memories of making them with my grandmother on Sunday mornings) but have recently become more available, either fresh or dry, also in the US, in Italian specialty shops.

This recipe features them with a simple plum tomato sauce, accompanied by a dab of fresh ricotta cheese.

INGREDIENTS for 5 people:

1 Package of cavatelli (1lb or 500 gr.)
Half a onion
1 12 oz can of whole plum tomatoes (preferably San Marzano type)
Extra -virgin olive oil
Salt
Fresh basil
Grated Parmigiano cheese
Whole milk ricotta cheese 

Start by making the sauce:slice the onionand sautée it in olive oil in a small pot. When it becomes translucent, add the tomatoes, also previously diced. Let cook on medium/ low heat for about 15 minutes. Add salt to taste.
In the meanwhile, cook the pasta according to package directions. Drain and add to the tomato sauce. Stir well, still on low heat. Serve by adding a dab of ricotta, fresh basil and grated Parmigiano cheese to each dish.