Here’s another guest post, this time from Jill over at North Shore Dish. Be sure to hop over and check out the gorgeous photography and all the delicious happenings to the north of the City. Thanks, Jill!
I love how recipes evolve. One of my family’s favorite pasta dishes was given to me years ago by a friend. She found it in a newspaper or magazine, photocopied it, and wrote her changes on it. My copy has the original article, plus her changes, plus mine.
I keep the original rather than typing out the recipe I actually use because the article tells the story of how the recipe originated with Luciano Pavarotti, who says you must first sing the tenor part of an opera, preferably Verdi, before making the dish.
I’ve never followed that instruction and the pasta still tastes terrific. It’s easy to make, feeds a crowd, and it’s a nice change from regular tomato sauce or pesto.
1 lb frozen ricotta cavatelli
½ cup minced fresh basil
½ cup minced fresh flat-leaf parsley
1 small can tomato paste
½ cup freshly grated Parmesan cheese (I’ve used Kraft in a pinch, and the sauce is still delicious)
2 garlic cloves, minced
½ cup extra-virgin olive oil
Boil a large pot of water while you make the sauce.
I use my Cuisinart to chop the herbs, then transfer them to a bowl and add the tomato paste, cheese, garlic, and oil. Mix thoroughly.
Cook the pasta according to the directions, return to the hot pot, add the sauce, and stir. Serve with additional grated cheese, crusty bread or garlic bread, and a green salad.
Note: I don’t recommend using another pasta. It will taste fine, but there’s something magical in the combination of the cavatelli with this sauce. The sauce will keep fine in the fridge for a day, just stir before using as the oil will have separated.