"Hunger is the best sauce in the world."--Cervantes

Pasta with Tomatoes, Olives, and Ricotta Recipe

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This recipe for Pasta with Tomatoes, Olives, and Ricotta, by , is from The Palen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Peg Palen
Added: Monday, October 1, 2007


8 oz. pasta (gemelli, fusilli, or penne), cooked
1/2 c. olive oil
10 sun-dried tomatoes in oil, drained
1 T. red wine vinegar
2 t. capers, rinsed
2 garlic cloves, chopped
1/2 c. grape tomatoes, quartered
1/2 c. Kalamata olives, halved
1/3 c. frest basil, torn
Fresh ricotta cheese

Place sun-dried tomatoes, vinegar, capers, and garlice in food
processor and pulse together. With the machine running, add oil
in a slow, steady stream, and process until smooth. Season with
salt and pepper.
Toss with pasta, grape tomatoes, olives, and basil. Transfer to
serving plates. Top with a small scoop of ricotta cheese and

Number Of Servings:
Number Of Servings:




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