Cavatelli with Sweet 100 Tomatoes and Fresh Ricotta | James Beard Foundation
Chris Bianco demonstrated this recipe during the Phoenix stop on 2014 James Beard Foundation’s Taste America® tour.
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Ingredients
- 4 ounces cavatelli pasta
- 1 clove garlic smashed
- 1 cup sweet 100 tomatoes
- Sea salt
- Cracked black pepper
- 2 basil leaves, roughly torn
- 2 ounces crumbled fresh ricotta
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