Gemelli with Tomatoes, Olives, and Ricotta
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Martha Stewart Living, September 2007
- Yield Serves 6
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Ingredients
- 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
Directions
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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.
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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.
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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.
This was so easy to make and it was so flavorful!
afad
This was easy and delicious! My sun-dried tomatoes were pretty big, so I only used 3 or 4. I also served it warm and skipped the steps about spreading out the pasta and refrigerating it, which made the meal better for winter!
made this for a picnic, it was a hit! The only complaint is that the ingredients (ricotta, kalmata olives, capers...) are a bit pricey.