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Rotini with cherry tomatoes and ricotta salata


1 box Barilla Rotini
2 garlic cloves, finely chopped
12 leaves of basil, fine Chiffonade
165 mL (¾ cup) extra virgin olive oil
150 grams (1½ cups) black or Kalamata olives, pitted and sliced
300 grams (2½ cups) cherry tomatoes, halved or quartered
150 grams ricotta salata or Pecorino Romano (shredded)
To taste salt
To taste pepper


1. 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 the package directions.

2. Add the pasta and mix well. Finally toss with shredded ricotta Salata cheese; mix and serve.

Serves 4 to 6.

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