Casarecce with ricotta cream, olives, and anchovies

Name: Casarecce with ricotta cream, olives, and anchovies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Casarecce pasta 11.3 oz; Cow's milk ricotta cheese 1 cup; Anchovies (in oil) 3; Taggiasca olives (pitted) 3 oz; Fine salt to taste; Parsley (to chop) to taste; Fresh chili pepper 1; Extra virgin olive oil to taste

468

Calories per serving

Energy Kcal 468
Carbohydrates g 68.8
of which sugars g 4.9
Protein g 15.4
Fats g 14.5
of which saturated fat g 5.4
Fiber g 3.5
Cholesterol mg 35
Sodium mg 377

Difficulty: Very easy
Prep time: 10 min
Cook time: 15 min
Serving: 4 persone
Cost: Very low

PRESENTATION

Casarecce with ricotta cream, olives, and anchovies

How many times have quick pasta dishes saved our lunch or dinner? Today, we want to extend the list with casarecce with ricotta cream, olives, and anchovies. An easy and quick first course, where the sauce is prepared exactly while the pasta is cooking. In this case, the creaminess of the dish is guaranteed by the presence of ricotta, which, when thinned with a bit of pasta cooking water, without adding milk or cream, results in a lighter and more delicate dish. Talking about casarecce with ricotta cream, olives, and anchovies immediately reminds us of pasta and ricotta but with a nice flavor twist inspired by the recipe for pasta with anchovy cream. What are you waiting for? Try it too; it only takes a moment to prepare!

Don't forget that there are many other pasta dishes to enjoy for quick lunches and dinners, especially always based on casarecce:

Casarecce with Sicilian pesto
Casarecce with codfish sauce, zucchini, and black olives
Casarecce with baby octopus and eggplant
Casarecce with fava bean puree

INGREDIENTS: Casarecce pasta 11.3 oz (320 g); Cow's milk ricotta cheese 1 cup (250 g); Anchovies 3 - (in oil); Taggiasca olives 3 oz (80 g) - (pitted); Fine salt to taste; Parsley to taste - (to chop); Fresh chili pepper 1; Extra virgin olive oil to taste

Preparation

How to prepare Casarecce with ricotta cream, olives, and anchovies

To prepare the casarecce with ricotta cream, olives, and anchovies, you can prepare the sauce while the pasta cooks (we highly recommend cooking it al dente!) 1. Meanwhile, roughly chop the olives 2, then in a large pan, add the anchovies and the chili pepper sliced into rings 3.

Add a drizzle of oil and sauté over low heat, the anchovies should melt: it will take 4-5 minutes 4. Turn off the heat, add the pitted olives 5 and the ricotta along with a ladleful of pasta cooking water 6. Mix well.

Drain the pasta when there are 2-3 minutes left to the end of the cooking time, directly into the pan with the sauce 7. You can turn on the burner again on low and mix, adding water as needed. At the end of cooking, add chopped parsley 8 and a drizzle of raw olive oil 9. If you want a bit more fresh chili pepper sliced into strips and seeds removed, your casarecce with ricotta cream, olives, and anchovies are ready. Enjoy your meal!