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Gemelli with Tomatoes, Olives, and Ricotta


A tangy sun-dried tomato vinaigrette clings to spiral-shaped gemelli in this summery salad. Olives and capers add a mellow kick and rich, creamy ricotta tempers the piquant flavors.

  • Servings: 6
Gemelli with Tomatoes, Olives, and Ricotta

Photography: Yunhee Kim

Source: Martha Stewart Living, September 2007


  • Coarse salt
  • 8 ounces gemelli (or fusilli or penne)
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 10 sun-dried tomatoes in oil, drained
  • 1 tablespoon red-wine vinegar
  • 2 teaspoons salt-packed capers, rinsed
  • 2 garlic cloves, coarsely chopped
  • Freshly ground pepper, to taste
  • 1/2 cup grape tomatoes, quartered
  • 1/3 cup Kalamata olives, pitted and halved
  • 1/3 cup fresh basil, torn
  • Fresh ricotta cheese, for serving


  1. Bring a pot of salted water to a boil. Add pasta, and cook until al dente. Drain. Drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.

  2. Pulse sun-dried tomatoes, vinegar, capers, and garlic in a food processor. With machine running, add oil in a slow, steady stream, and process until smooth. Season with salt and pepper.

  3. Toss together pasta, sun-dried-tomato vinaigrette, grape tomatoes, olives, basil, and salt. Transfer to serving plates. Top with a scoop of ricotta, drizzle with oil, and sprinkle with pepper.

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