Rotini With Ricotta
1 box (454 g) rotini
175 ml (3/4 cup) extra-virgin olive oil
2 garlic cloves, finely chopped
12 fresh basil leaves, cut into fine chiffonade
625 ml (2 1/2 cups) cherry tomatoes, halved or quartered
375 ml (1 1/2 cups) black or kalamata olives, pitted and sliced
150 ml (2/3 cup) ricotta salata or shredded pecorino Romano
Salt and pepper, to taste
In a large bowl, mix together olive oil, garlic, basil, tomatoes and olives. Set aside.
Bring a large pot of salted water to a boil and cook pasta according to package directions.
When cooked and drained, mix pasta with tomato-olive mixture. Toss with cheese, season with salt and pepper and serve.
Makes 4 to 6 servings.
Source: Barilla Pasta.Suggest a correction