Adapted from La Cucina Italiana magazine
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