Creamy pasta with ricotta, Taggiasca olives, and sun-dried tomatoes. Ready in 15 minutes. A simple and super quick first course to prepare.
If you love quick cooking, today I have the pleasure of sharing with you my lunch-saving joker: a creamy pasta with ricotta, Taggiasca olives, and sun-dried tomatoes.
Forget the long cooking times of classic sauces. The secret of this dish lies in its seasoning: a velvety cream prepared in a flash with a simple immersion blender.
The sweetness of ricotta blends with the intense savoriness of Taggiasca olives and the aroma of sun-dried tomatoes.
It is a super easy and versatile recipe, perfect for those who have little time but don’t want to give up a healthy and tasty dish.
Get the blender ready: I assure you this dish will conquer you at the first taste!
But let’s see immediately how to prepare creamy pasta with ricotta, Taggiasca olives, and sun-dried tomatoes.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 7 oz pasta (I use whole wheat)
- 2/3 cup ricotta
- 1/3 cup Taggiasca olives (drained)
- 1/4 cup sun-dried tomatoes in oil (drained)
- 1 clove garlic (optional)
- as needed extra virgin olive oil
- as needed water
- as needed salt
Tools
- 1 Immersion Blender
- 1 Pan
- 1 Casserole
How to Prepare Creamy Pasta with Ricotta, Taggiasca Olives, and Sun-Dried Tomatoes
In the immersion blender glass, put the ricotta, drained Taggiasca olives, drained sun-dried tomatoes, and, if you use it, the garlic clove.
Start blending all the ingredients. Add a splash of water and a tablespoon of oil (at your discretion).
Continue blending until you get a smooth, homogeneous, and velvety cream. Taste and adjust salt. (I didn’t add salt as both olives and sun-dried tomatoes are already very salty).
Bring salted water to a boil and cook the pasta according to the time indicated on the package.
Meanwhile, pour the cream obtained into the non-stick pan you will use for tossing. Heat the cream over very low heat, stirring occasionally.
Before draining, remember to set aside a generous ladleful of pasta cooking water.
Drain the pasta al dente and immediately transfer it into the pan with the cream.
Mix. If the cream is too dense, add the reserved pasta cooking water until you get the desired consistency.
Plate immediately. Decorate each portion with some whole Taggiasca olives and, if you like, a drizzle of raw oil.
Help yourself.
Storage
It is recommended to consume the pasta immediately. If there is leftover, it can be stored in an airtight container in the refrigerator for up to one day. When reheating, add a little water or milk to rehydrate the cream. The sauce, not yet mixed with the pasta, can be stored in the refrigerator for 2 days.
FAQ (Questions and Answers)
Can I substitute the ricotta?
The ricotta can be substituted with cream cheese.
Can I substitute the Taggiasca olives?
If you don’t have Taggiasca olives, you can use other pitted black olives, but Taggiasca olives are recommended for their delicate and not too salty flavor.
