Bucatini With Ricotta, Capers and Olives (vegetarian)

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Adapted from La Cucina Italiana magazine
serves 4-6

Fine sea salt
2/3 cup pitted Calamata olives, coarsely chopped
1/3 cup extra-virgin olive oil
1/4 cup capers, preferably salt-packed, rinsed, soaked in cold water for 10 minutes, then rinsed again and coarsely chopped
3 garlic cloves, finely chopped
3 Tbsp. finely chopped chives, plus more for garnish
1 1/2 cups (about 13 ounces) fresh ricotta cheese
1 1/4 cups whole milk
1 pound bucatini
1 plum tomato, chopped for garnish

Bring a large pot of salted water to a boil.
In a bowl, stir together olives, oil, capers, garlic and chives; set aside.
In a medium saucepan, combine cheese, milk and 1/2 Tsp. salt; heat over medium heat, whisking occasionally, until mixture is just warmed through; about 8 minutes. Remove from heat and cover to keep warm.
Cook pasta in the boiling water unti al dente; drain and transfer to a large serving bowl. Add cheese mixture and 2/3 of the olive mixture to the hot pasta; toss to combine well. Let stand 1-2 minutes to allow pasta to absorb some of the sauce. Serve immediately, garnished with remaining olive mixture, chives and chopped tomatoes.

Wine served: 2008 Castello di Bossi, Chianti Classico

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4 thoughts on “Bucatini With Ricotta, Capers and Olives (vegetarian)

  1. This sounds wonderful. I love things with contrasts, like creamy ricotta plus salty, tart capers and calamatas. This would be nice to make all through the summer and put various different herbs in place or as well as the chives.

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