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
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 add to bowl
with tomato juices.
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.
Prep Time: 30 minutes | Servings: 4
Nutrients 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 credit:
Lindsay Olives (Bell-Carter Foods, Inc.).