Cavatelli with tomato sauce and ricotta

Ingredients:

• 350 g cavatelli pasta
• 1/4 cup olive oil
• 4 cloves garlic, thinly sliced
• 1/2 tsp dried pepper flakes
• 3/4 cup fresh basilica, tear the leaves by hand
• 1 can (800g) of canned small-fruited tomatoes (such as San Marzano or Cherry), crushed by hand
• 1 cup of cheese ricotta
• 1/4 cup grated Romano Pecorino cheese
• Coarse salt and freshly ground pepper

Preparation:

1. Bring a saucepan of salted water to a boil. Add the cavatelli pasta and cook for the amount of time indicated on the package. Reserve 1/4 cup of the cooking liquid and drain the rest.
2. Meanwhile, heat olive oil in a skillet over medium heat. Add garlic, ½ teaspoon each of salt and red pepper flakes, and cook, stirring, for 3-4 minutes. Add basil and tomatoes with their brine. Increase the heat and cook until the sauce thickens, about 10 minutes.
3. Add the cavatelli and remaining broth to the same pan, season with salt and pepper, and cook for 2-3 minutes. Divide into portions and sprinkle with ricotta and pecorino.