Cook the Pasta: Boil a large pot of salted water. Add cavatelli and cook until al dente. Reserve ¼ cup of pasta water, then drain.
Prepare the Sauce: Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant (1–2 minutes). Lower heat and stir in ricotta, using a splash of pasta water to create a smooth sauce. Season with salt and pepper.
Combine Pasta and Sauce: Add the cooked cavatelli to the skillet, tossing gently to coat with the ricotta sauce. Heat for 1–2 minutes until fully combined.
Serve: Plate the pasta and garnish with fresh parsley. Add optional toppings like toasted breadcrumbs, grated Parmesan, pine nuts, or a pinch of red pepper flakes for extra flavor and texture.
