Creamy Tomato and Olive Pasta

8 oz penne pasta uncooked
2 large ripe tomatoes or 4 plum tomatoes
1 cup part-skim or whole milk ricotta cheese
1/2 cup quartered ripe pitted olives or Lindsay Pimiento Stuffed Spanish Manzanillo Olives
1/3 cup chopped fresh basil
2 tbsp Delizia Basil Extra Virgin Olive Oil
1 tbsp Delizia 18 year Traditional Balsamic Vinegar
1 clove garlic, minced
1/2 tsp salt
1/4 tsp freshly ground black pepper

Cook pasta according to package directions. Meanwhile place a strainer over a large bowl. Cut tomatoes crosswise in half and use your finger to push seeds and juice into strainer. Use a wooden spoon to press on the seeds extracting the juices; discard seeds. Chop tomatoes and add to bowl with tomato juices.

Add remaining ingredients to bowl and mix well. Drain pasta, add to bowl and toss with ricotta mixture.

Transfer to serving plates, top with additional pepper if desired.

Makes 4 servings

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