Bucatini with ricotta, capers and olives

Ingredients (Serves 6)

Fine sea salt

2/3 cup pitted Gaeta 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

2 garlic cloves, finely chopped

3 tablespoons 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

Instructions

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 teaspoon 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 until 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 to 2 minutes to allow pasta to absorb some of the sauce. Serve immediately, garnished with remaining olive mixture and chives.