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
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.
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Awarded 2 Stars by The Guild of Fine Food's 2014 Great Taste Awards
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