Cavatelli with Sweet 100 Tomatoes and Fresh Ricotta
Pizzeria Bianco, Phoenix
Chris Bianco demonstrated this recipe during the Phoenix stop on 2014 James Beard Foundation’s Taste America® tour.
- 4 ounces cavatelli pasta
- 1 clove garlic smashed
- 1 cup sweet 100 tomatoes
- Sea salt
- Cracked black pepper
- 2 basil leaves, roughly torn
- 2 ounces crumbled fresh ricotta
Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 5 minutes. (Cavatelli is hard to overcook.)
Meanwhile, heat a 12-inch sauté pan over medium heat. Add the garlic and sauté for 1 minute. Add the tomatoes and sauté for another 2 minutes. Add the cooked pasta and a little pasta water to the pan and season with salt and pepper. Cook for 2 more minutes. Toss well and add the basil. Transfer to a serving plate and sprinkle with ricotta .