Dinner Made Simple by The Editors of Real Simple

Author:The Editors of Real Simple
Language: eng
Format: epub
Publisher: Hachette Book Group
Published: 2015-07-24T20:30:00+00:00

HANDS-ON: 25 MINUTES

TOTAL: 25 MINUTES

SERVES 4

12 ounces orecchiette

2 medium red onions, chopped

2 tablespoons olive oil, plus more for serving

Kosher salt and black pepper

⅔ cup pitted green olives, chopped

⅔ cup roasted almonds, roughly chopped

2 tablespoons fresh lemon juice

½ cup finely grated Parmesan (about 2 ounces), plus more for serving

1 cup ricotta

COOK the pasta according to the package directions. Drain, reserving 1 cup of the cooking water.

COOK the onions in the oil in a large skillet over medium-high heat until tender. Season with ½ teaspoon each salt and pepper. Add the pasta, olives, almonds, lemon juice, Parmesan, ½ teaspoon salt, ¼ teaspoon pepper, and the cooking water; toss. Top with the ricotta, drizzle with olive oil, and sprinkle with Parmesan and pepper.

6

Baked Ricotta with Parmesan and Herbs

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