Gemelli with Tomatoes, Olives and Ricotta Cheese

So, pasta is easy to make and always so good, so I thought we would try this one this week sometime:

Gemelli with Tomatoes, Olives and Ricotta Cheese

What you need:

• 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

How to:

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.

I also am going to make some breadsticks with oil and olives to go along with this meal, sounds good!