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First Courses

Ricotta and Olive Pasta

Ricotta and Olive Pasta is an easy and quick first course. The sauce with olives and ricotta is prepared in the time it takes to cook the pasta, allowing you to create a truly flavorful dish.
Recipe Ricotta and Olive Pasta
  • Difficulty Easy
  • Preparation 5 minutes
  • Cooking 15 minutes
  • Servings for Serves 4 people

First courses made with ricotta allow even those who don’t feel very confident in the kitchen to serve up delicious recipes with great success. For example, Ricotta and Olive Pasta is the answer to the frequent question of what to cook for dinner, as well as the need for quick main dish recipes that are perfect for the whole family.

The Ricotta and Olive Pasta recipe lets you prepare a unique olive sauce in just the time it takes for the pasta to cook. In under half an hour, you’ll be ready to sit down and enjoy a first course with Mediterranean flavors: ricotta, olives, and a touch of thyme are all you need to create one of the most tempting pasta dishes ever.

Among other ricotta-based pasta recipes, we recommend trying Pasta with Ricotta and Cherry Tomatoes, Pasta with Ricotta and Chopped Pistachios, and Pasta with Ricotta and Eggplant Sauce.

Ingredient notes: Ricotta is a fresh Italian cheese made from whey, available in most well-stocked supermarkets or Italian delis outside Italy. If you can’t find Italian ricotta, choose a fresh, mild cow’s milk cheese with a creamy texture—drained cottage cheese is a decent substitute. For the olives, traditional recipes often use “Taggiasca” or “Gaeta” varieties, which are small, flavorful Mediterranean olives. If these are not available, look for high-quality Kalamata or Niçoise olives, making sure they are pitted and preferably packed in brine rather than canned.

Ingredients for Serves 4 people

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Method

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  1. To prepare the Ricotta and Olive Pasta, start by cooking the pasta in plenty of salted water according to the time indicated on the package. Make sure to stir occasionally to prevent sticking, and taste a piece a minute or two before the end of cooking time to ensure it’s al dente, which means it should be firm to the bite.
  2. In the meantime, place the ricotta and olives in a food processor. Add fresh thyme for a fragrant herbal note and the grated zest of a lemon to brighten the flavors. Blend until smooth and creamy, ensuring the mixture is well combined. This step infuses the ricotta with the briny taste of the olives and the freshness of the lemon zest.
  3. Transfer the ricotta mixture into a large bowl, and adjust the seasoning with salt and pepper to taste. Once the pasta is cooked, drain it and combine it with the sauce, stirring gently to coat the pasta evenly with the creamy mixture. This is where all the flavors meld together.
  4. Drizzle with a little olive oil to enhance the richness and flavor, then serve the Ricotta and Olive Pasta hot. This dish is not only quick to make but also a delightful representation of Italian cuisine, showcasing simple ingredients that come together beautifully. Finally, remember to download our App with exclusive content and fewer ads!
    Pasta With Ricotta And Olives 1

Variations and Alternatives

You can modify the recipe to make it lactose-free by using sheep’s ricotta instead of cow’s ricotta: it will have a stronger but truly delightful flavor.

Tips

For an even tastier main dish, finish with a sprinkle of grated Parmesan cheese before serving.

Storage

You can store the Ricotta and Olive Pasta in the refrigerator in an airtight container for 2-3 days. We recommend reheating it in a pan, adding a splash of water or milk to restore its original creaminess.

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