Gemelli with Tomatoes, Olives, and Ricotta

Gemelli with Tomatoes, Olives, and Ricotta
Photo: Yunhee Kim

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.


  • Coarse salt

  • 8 ounces gemelli (or fusilli or penne)

  • ½ 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

  • ½ cup grape tomatoes, quartered

  • cup Kalamata olives, pitted and halved

  • 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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