Pasta with Olives and Peppers
- 1 lb of short pasta like Penne, Farfalle, or Fusilli
- 1 large green pepper, diced
- 1 ½ cups pitted kalamata olives, chopped
- 1 cup ricotta cheese
- 3 tbsps olive oil
- Fresh parsley (optional)
- 3 tsps F. Olivers single varietal EVOO
Bring a pot of water to a boil large enough to fit 1 lb of pasta with plenty of room. Add pasta to water.
Saute the green peppers in a large frying pan in the olive oil.
Once the peppers are just tender add the chopped olives.
When the pasta is cooked, add it to the olives and peppers.
Reserve some of the pasta water.
Mix thoroughly and then add the ricotta cheese.