Ricotta Cavatelli

with Tomatoes, Chiles, and Herbs

Makes 4 servings

I love making this super-simple pasta at the beginning of every tomato season. It uses only a few simple ingredients, but lets the flavor of each shine through. And it’s incredibly versatile: Pretty much any shape of pasta can be swapped in for the cavatelli.

Crushed Tomato Sauce

Makes about 1 cup

• 2 large beefsteak tomatoes (about 2½ pounds)
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon red wine vinegar
• 1 teaspoon kosher salt

Preheat the oven to 450°F and line a rimmed baking sheet with parchment. Core the tomatoes and cut an X through the skin on the bottom. Place the tomatoes, cored side down, on the baking sheet and roast for 15 minutes. Let cool, then peel the tomatoes and coarsely grate them into a bowl, using the large holes of a box grater. Stir in the olive oil, vinegar, and salt. Transfer to a storage container and refrigerate for up to 4 days.

For Serving

• 12 ounces Ricotta Cavatelli or dried cavatelli pasta
• ½ cup oil from Garlic Confit or extra-virgin olive oil
• 1 pint cherry tomatoes, halved
• Kosher salt
• Red pepper flakes
• 1 cup finely grated Parmesan cheese
• Crushed Tomato Sauce
• ½ cup chopped mint
• ½ cup chopped basil

Cook the pasta in a pot of salted boiling water until al dente. Drain, reserving some of the pasta water.

Meanwhile, heat the oil in a large skillet over medium heat. Add the cherry tomatoes, season with salt, and cook until they start to break down, 3 to 4 minutes. Add the pasta and a pinch of red pepper flakes and toss to combine. Add half of the Parmesan and a splash of pasta water and stir until the pasta is coated in a silky sauce, adding more water as needed.

Divide the tomato sauce among four serving bowls (about ¼ cup per bowl), spreading the sauce to cover the bottom of the bowl. Spoon the pasta into the center of the bowls and top with the mint and basil. Sprinkle the rest of the Parmesan and small pinch of red pepper flakes over the pasta and serve.

The Takeaway

I don’t make many cooked tomato sauces for pizza or a bowl of pasta—I like retaining as much of the fresh tomato flavor as possible. My crushed tomato sauce does involve some cooking, but the tomatoes are quickly roasted to loosen their skins and intensify their fresh flavor. Grating the roasted tomatoes on a box grater lets the sauce stay chunky, and a splash of vinegar gives it a sweet and sour flavor profile. You can use the tomatoes anywhere you’d use a cooked tomato sauce, from pizza and pasta to vegetables and fish.