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Conchigliette with olives, ricotta and cherry tomatoes

Name: Conchigliette with olives, ricotta and cherry tomatoes
Prep time: 20 min
Cook time: 14 min
Cuisine: Italian,Mediterranean
Ingredients: 200 g Conchigliette; 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 cheese; or; 50 g goat's milk ricotta cheese

2 people

32-34 min

A Sardinian speciality that you just have to try.

Cook

Preparation

in 20 minutes

Cooking

in 12-14 minutes

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.

Ingredients

200

Conchigliette

175

cherry tomatoes

pitted black olives

shallot

a little bit of

olive oil

to taste

salt and pepper

sheep's milk ricotta cheese