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Bring a large pot of salted water to boil. (While waiting for the water to boil, you can prepare the sauce).
Over medium heat, heat the olive oil in a large saucepan.
Sauté the garlic about 3 minutes until fragrant -texture should still be soft-do not allow to brown.
Stir in tomato sauce and cook until sauce is thickened (about 7-10 minutes).
Add your homemade cavatell to the pot of boiling water. (Cavatelli are done when they rise to the surface).
Remove from heat and strain pasta in colander.
Combine ricotta cheese with tomato sauce.
Toss cavatelli with the tomato ricotta sauce.
Serve in individual bowls.
Garnish with basil leaves and romano cheese.