Pappardelle with tomatoes, basil, ricotta and olives
Serving size: Serves 4
Cuisine type: ItalianCooking time: Less than 30 minutes
Course: MainFavourite flavours: Pasta
Pappardelle with tomatoes, basil, ricotta and olives
INGREDIENTS
500g fresh pappardelle, fettucine or tagliatelle (see Cook's Notes)
2 tablespoons extra virgin olive oil
5 cloves garlic, sliced thinly
500g cherry tomatoes, halved
1 cup (160g) green Sicilian olives,
seeds removed (see Cook's Notes)
2 cups (400g) fresh ricotta
2 cups loosely packed fresh basil leaves
METHOD
1. Cook pasta in plenty of rapidly boiling, well-salted water until al dente; drain, reserving 1/2 cup of the cooking water.
2. Meanwhile, heat oil and garlic in a large frying pan over low heat. Cook gently, stirring, for about 5 minutes, until fragrant but not coloured. Increase heat, add cherry tomatoes, tossing frequently, until skins are just beginning to split. Stir in olives and some of the pasta cooking water; season with salt and freshly ground black pepper.
3. Add drained pasta to tomato mixture, stir to combine. Break ricotta into large chunks, add to pan with basil; toss gently. Serve immediately.
Not suitable to freeze or microwave.
COOK'S NOTEs: We used pappardelle - broad, flat ribbons of pasta - though fettuccine or tagliatelle would work just as well. Sicilian olives are large green olives with a mild salty flavour and a lower oil content than black olives. To remove seeds, press the flat side of a large knife down onto the olive and slam down with the palm of your hand.
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