Pasta and Pasta Sauce Recipes

Creamy Tomato and Olive Pasta

Creamy Tomato and Olive Pasta

Prep: 30 min | Yield: 4 servings


  • 8 ounces 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 Lindsay® Ripe Pitted Olives or Lindsay® Pimiento Stuffed Spanish Manzanilla Olives
  • 1/3 cup chopped fresh basil
  • 2 tablespoons extra virgin or basil infused olive oil
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. Cook pasta according to package directions.
  2. 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 add to bowl with tomato juices.
  3. Add remaining ingredients to bowl and mix well.
  4. Drain pasta, add to bowl and toss with ricotta mixture.
  5. Transfer to serving plates; top with additional pepper if desired.


Per serving: Calories: 400 Calories from fat: 148 Total fat: 16g Monounsaturated fat: 9g Cholesterol: 19mg Sodium: 542mg Total Carbohydrates: 49g Dietary Fiber: 3g Protein: 15g


Recipe and photo used with permission from: Lindsay Olives - Bell-Carter Foods

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