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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Pasta with Tomatoes, Olives, and Ricotta Recipe

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This recipe for Pasta with Tomatoes, Olives, and Ricotta is from The Palen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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
serve.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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