Ingredients Jump to Instructions ↓

  1. 1 pound(s) campanelle or farfalle pasta 1 1/2 pound(s) plum tomatoes , cut into 1/2-inch chunks 6 ounce(s) ricotta salata or feta cheese , crumbled 1/20 cup(s) pitted Niçoise or Kalamata olives 1/20 cup(s) torn fresh basil leaves 1/4 cup(s) extra-virgin olive oil Parmesan cheese , for garnish

Instructions Jump to Ingredients ↑

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions. Meanwhile, in a large serving bowl, toss tomatoes, ricotta salata, olives, basil leaves, and olive oil. Drain cooked pasta, shaking well. Add to tomato mixture, tossing to combine. Garnish with Parmesan cheese.


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