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People
are Talking!
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"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
much better, than my own home grown oregano. I want to thank you people for
a superior product that I absolutely love and so do the friends I share it
with...God Bless"
Charles W., Plainville,
Connecticut
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- Cavatelli with Ricotta Cheese and Tomato
- (Cavatelli con Ricotta e Pomodoro)
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Ingredients:
1 and 3/4 lbs (800 grams) fresh cavatelli pasta
1 and 2/3 lbs (700 grams) ripe cherry tomatoes
3 and 1/2 oz (100 grams) mature salt ricotta cheese
2 garlic cloves
4 teaspoons dried oregano
16 tablespoons extra virgin olive oil
Chili pepper
Salt
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- Directions:
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- Wash the cherry tomatoes, quarter them and remove seeds.
Let garlic fry lightly in a pan together with a piece of chili pepper; then remove them and add the tomatoes.
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- Season to taste with salt and keep on cooking, half-covered, for about 20 minutes, stirring now and then. At the end of cooking, add the oregano.
Meanwhile boil cavatelli in abundant salt water.
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- Grate salt ricotta cheese and put it in a large bowl; melt the cheese with a ladle of very hot cooking water.
Drain pasta well, pour it into a bowl, dress with the tomato sauce.
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- Stir and serve at once. Serves 6.
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