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Rotini with Cherry Tomatoes and Ricotta Salata Recipe
Rotini with Cherry Tomatoes and Ricotta Salata
Stefano Faita, Mezza Luna - école de cuisine italienne, Montréal, Canada
Stefano Faita, Mezza Luna - école de cuisine italienne, Montréal, Canada
The Cuisine of Greater Montreal
Total time: less than 15 minutes

Cooking time: al dente - 7 minutes after boiling point

Difficulty: Easy
Chef's Note

Ricotta Salata
The words 'Ricotta' means re-cooked and 'Salata' means salted. Ricotta Salata is an Italian cheese made from the whey part of sheep milk, which is pressed, salted and aged for at least 90 days. It is milky white in colour with firm texture and salty taste. The cheese is often used in salads and ideal for crumbling and grating.

Barilla tip
Pasta should not be rinsed after cooking. The natural starches released from the pasta complement the pasta meal because they help “bind” the sauce that is to be used, and allow the sauce to adhere better to the pasta.

Health corner
Rotini enter in the Barilla collection of whole-grain pastas that are quickly gaining new converts. Why? Because they’re made from 51% whole grain, providing all the benefits of whole grain with 2 x amount of fibers than traditional pasta.

For 4 to 6 servings

- 375 g / 1 box Barilla rotini
- 2 garlic cloves, finely chopped
- 12 basil leaves
- 165 ml / 3/4 cup extra Virgin olive oil
- 150 g / 1 1/2 cups black or Kalamata olives
- 300 g / 2 1/2 cups cherry tomatoes
- 150 g Ricotta Salata or Pecorino Romano, shredded
- Salt and Pepper to taste
  1. Cut basil leaves in fine Chiffonade.
  2. Pit and slice olives. Cut cherry tomatoes, halved or quartered.
  3. In a large bowl, mix the olive oil, garlic, basil, cherry tomatoes and olives together. Reserve.
  4. Bring a large pot of salted water to a boil and cook pasta according to PKG directions. Drain.
  5. In the bowl containing the preparation (3), add the pasta and mix well. Finally toss with shredded ricotta Salata cheese; MIX and serve.
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