Pasta with Olives

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 
  • Salt
  • Pepper 
  • 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. 

Add a few tablespoons of the pasta water, salt and pepper to taste.  Garnish with fresh parsley.

I like to finish my pasta dishes with a high quality olive oil like F. Oliver's EVOO.  Just drizzle a tsp or so on the serving plate for a wonderful boost of flavor.

Photographs by Alene Pierro

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