Pipe with olives, ricotta and cherry tomatoes

Pipe with olives, ricotta and cherry tomatoes

5
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A Sardinian speciality that you just have to try.

Ingredients

200 g Pipe
175 g cherry tomatoes
50 g pitted black olives
½ shallot
a little bit of olive oil
to taste salt and pepper
50 g sheep's milk ricotta
or
50 g goat's milk ricotta cheese

Preparation

  • Place the chopped shallot and oil in a pan.
  • Add the sliced olives and sliced cherry tomatoes.
  • Cook over a low heat for about five minutes, add salt and pepper, remove from the hob.
  • Cook the pasta in amply salted water, strain and add to the pan with the sauce.
  • Cut the ricotta into small pieces and carefully fold in.
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