Pipe with olives, ricotta and cherry tomatoes

Pipe with olives, ricotta and cherry tomatoes

Tags: Pasta Vegetarian World cuisine
14

A Sardinian speciality that you just have to try.

Ingredients

200 g
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 (according to the information on the packaging), strain and add to the pan with the sauce.
  • Cut the ricotta into small pieces and carefully fold in.
  • Allergene_Egg

At a glance

Preparation time
20 min
Cooking time
12-14 min
Difficulty
easy
Servings
2

Nutritional information

per 100g
protein 5g
fat 7g
carbs 30g
calories 205
kj 869
Products in this recipe