Creamy Tomato & Olive Pasta

8 oz penne or flavored penne pasta, uncooked

2 large ripe tomatoes or 4 plum tomatoes

1 cup part-skim or whole milk ricotta cheese

1/2 cup quartered olives

1/3 cup chopped fresh basil

2 tbsp Delizia Basil Extra Virgin Olive Oil

1 tbsp Delizia Oregano 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, 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 and add to bowl with tomato juice.  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 2-4 servings