This hearty rotini and ricotta dish is ready in minutes and will satisfy the hungry brood at your table.
ROTINI WITH RICOTTA
1 box (454 g) rotini
3/4 cup extra-virgin olive oil
2 garlic cloves, finely chopped
12 fresh basil leaves, cut into fine chiffonade
2 1/2 cups cherry tomatoes, halved or quartered
1 1/2 cups black or kalamata olives, pitted and sliced
2/3 cup ricotta salata or shredded pecorino Romano
Salt and pepper, to taste
In a large bowl, mix together olive oil, garlic, basil, tomatoes and olives. Set aside.
Bring a large pot of salted water to a boil and cook pasta according to package directions.
When it's cooked and drained, mix pasta with tomato-olive mixture.
Toss with cheese, season with salt and pepper and serve.
Makes 4 to 6 servings.
