Bring a large pot of salted water to a boil. Once the water boils, add the cavatelli to the pot and stir. Cook until al dente. Taste for doneness.
Meanwhile, heat the olive oil in a large skillet over medium heat.
Sauté the garlic for about 1-2 minutes until fragrant. The texture should still be soft-do not allow it to brown.
Stir in the prepared marinara sauce and cook until heated through. Watch for splattering.
Turn off the heat. Add the room-temperature ricotta cheese and stir with the tomato sauce, breaking up any clumps of ricotta cheese.
By this time, the cavatelli should be cooked. Remove from heat and drain pasta in a colander.
Toss cavatelli with the tomato ricotta sauce.
Serve in individual bowls.
Garnish with basil leaves and freshly grated Romano cheese.
Video
Notes
Always taste the pasta for doneness. Look for an al dente texture, where the pasta is cooked but firm to the bite.
If you’re using store-bought pasta, follow the cooking instructions on the package for the best results.
Use freshly grated cheese; it does make a big taste difference.
Please note that while this pasta recipe typically results in a saucy consistency, it is possible to use less sauce if a less saucy pasta dish is desired. Adjust the quantity of tomato sauce and ricotta to suit your preference.
Add Italian sausage or cannellini beans to the dish for a more substantial meal.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.