- Temps de préparation: 25 minutes
- Temps de cuisson: 30 minutes
Pasta with olives, ricotta and garlic
Ingredients
Instructions
- 250 g Flat pasta (fettucine (pappardelle…))
- 8 Garlic cloves in a shirt
- extra virgin olive oil
- 12 black olives
- 10 to 15 fresh sage leaves
- 2 tbsp. pine nuts
- 150g Ricotta
- Salt
- Ground pepper
- Cook the pasta in boiling salted water according to the instructions on the package: it must remain al dente.
- Then drain them, coat with a drizzle of olive oil and keep warm.
- Heat over very low heat 3 to 4 tbsp. tablespoons of olive oil in a small saucepan, add the garlic cloves in the shirt and leave to confit for about 15 minutes.
- Add the sage leaves, olives and a good turn of the pepper mill to the pan.
- Heat, still on very low heat, 2 to 3 min.
- Divide the pasta between the plates, cover with the contents of the pan, then add the ricotta in pieces, on top.
- Give a turn of the pepper mill, sprinkle with lightly toasted pine nuts and serve immediately.
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