Neevosh & Boo

Gemelli with tomatoes, olives, and ricotta



I made this last night for dinner with out the olives {Mike hates em}, and it was really good. Thank you Martha.







Ingredients

Serves 6
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

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.