I’m always looking for new pasta dishes since they are usually inexpensive and filling for a family of four! This recipe from October’s Real Simple uses one of my favorite tricks/techniques for white sauce; using some of the starchy cooking water to bind ingredients. I love this tip and it’s one you will get a ton of use out of! Green olives mixed with nutty almonds give this dish its title of Sweet and Salty Orecchiette with Olives, Almonds, and Ricotta.
1 box orecchiette
2 TBS EVOO
1 large red onion, chopped
Salt and pepper
⅔ cup pitted green olives, chopped
⅔ cup roasted sliced almonds
2 TBS fresh lemon juice
½ cup grated Parmesan
1 cup ricotta
Cook the pasta al dente. Drain the pasta, saving 1 cup of the cooking water. ad return the pasta back to the pot.
Meanwhile, heat the oil in a large pan over medium-high heat. Add the onions and ½ teaspoon each salt and pepper and cook, 8 to 10 minutes.
When the onions are tender, add to the pasta along with the olives, almonds, lemon juice, Parmesan, ½ teaspoon salt, ¼ teaspoon pepper, and the cooking liquid and mix to combine.
Plate in individual pasta bowls, dollop with the ricotta, drizzle with olive oil, and sprinkle with additional Parmesan and pepper.
This dish is brightened up with a squeeze of fresh lemon juice and uses mostly ingredients that are already laying around in you cabinets. It’s light and refreshing unlike some heavier fall dishes and lends to some relish leftovers!
Stephanie a.k.a. The Foodetarian