Pappardelle with tomatoes, basil, ricotta and olives - 9Kitchen
Cook pasta in plenty of rapidly boiling, well-salted water until al dente; drain, reserving 1/2 cup of the ...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kitchen.nine.com.au.
Ingredients
- 500g fresh pappardelle, fettucine or tagliatelle (see Cook's Notes)
- 2 tablespoons extra virgin olive oil
- 5 cloves garlic, sliced thinly
- 500g cherry tomatoes, halved
- 1 cup (160g) green Sicilian olives, seeds removed (see Cook's Notes)
- 2 cups (400g) fresh ricotta
- 2 cups loosely packed fresh basil leaves
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