Food & Cooking Recipes Ingredients Pasta and Grains Gemelli with Tomatoes, Olives, and Ricotta 4.1 (28) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 30, 2017 Print Rate It Share Share Tweet Pin Email Photo: Yunhee Kim Servings: 6 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. Ingredients 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 ⅓ cup Kalamata olives, pitted and halved ⅓ cup fresh basil, torn Fresh ricotta cheese, for serving Directions 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. 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. 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. Rate it Print