Cooking time: al dente - 7 minutes after boiling point
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.
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.
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.
- Cut basil leaves in fine Chiffonade.
- Pit and slice olives. Cut cherry tomatoes, halved or quartered.
- In a large bowl, mix the olive oil, garlic, basil, cherry tomatoes and olives together. Reserve.
- Bring a large pot of salted water to a boil and cook pasta according to PKG directions. Drain.
- 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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