Wednesday night dinner: Cavatelli

Mmm... Easy, wonderful, and aromatic says one thing to me - cavatelli!! So here is a very simple recipe for your Wednesdays (or any day when you need a very easy crowd pleaser)!

first, pronunciation: Cavatelli, at least in my Grandmother's Italian, was always pronounced "gahb-ah-dell". Pretty easy!

recipe:

2- 16 oz. packages of frozen ricotta cavatelli (told you it was easy!!) Some brands are not good. I like the Italian Village.
4 to 6 fresh basil leaves, or just some ground basil from the store if you must
4 cloves garlic, whole with skin on
2 cloves garlic, minced
olive oil, just enough to coat the bottom of a small saucepan (1 qt. pan works)
regular salt
course Kosher salt
grated parmesan and romano cheese

- In large pot, boil a lot of water for the cavatelli. Add salt before boiling.
- In small saucepan, put the oil, basil, and garlic. Add some course Kosher salt, just a pinch. Simmer while other water comes to a boil, stirring every few minutes to prevent garlic from burning. Your house will smell amazing! Turn heat off when large pot comes to a boil.
- When large pot is boiling, add cavatelli. Cook until they float to the top (just a few minutes).
- Take out a cup and a half of the starchy water they cooked in, and put into the small pot with the basil mixture.
- Drain the pasta.
- Pour the basil mixture into the cavatelli. Add the parmesan and romano cheese, and serve.

- Enjoy!! <3

ideas: Serve with tomato and mozzarella salad or breaded chicken breast cutlets.