A quick and flavorful Mediterranean pasta dish where creamy ricotta balances the bold taste of black olives and anchovies. Simple ingredients come together in a harmonious, aromatic recipe, ideal for an easy yet satisfying meal. Let’s see how to make it. Fusilli with ricotta, olives and anchovies.
Mediterranean
Quick
Traditional
Fusilli with ricotta, olives and anchovies
Fusilli with ricotta, olives and anchovies is a creamy and savory Italian pasta dish, quick to prepare and perfect as a light yet satisfying main course.
Ingredients
- Fusilli pasta 300 g
- Ricotta cheese 100 g
- Black olives pitted 8
- Anchovy fillets in oil 3
- Ripe tomatoes 2
- Garlic clove 1
- Fresh basil to taste
- Extra virgin olive oil 3 tbsp
- Grated Parmesan to taste
- Salt to taste
- Black pepper to taste
Tools
- Pot
- Pan
- Knife
- Wooden spoon
- Colander
Instructions
- Bring a large pot of salted water to a boil and cook the fusilli until al dente.
- Meanwhile, heat the olive oil in a pan and gently sauté the finely chopped garlic.
- Add the anchovies and let them melt into the oil.
- Stir in the chopped olives and peeled, drained tomatoes.
- Remove from heat and mix in the ricotta until creamy.
- Drain the pasta and toss it in the sauce.
- Finish with fresh basil, Parmesan cheese and black pepper.
Nutritional values (per serving)
Calories
410 kcal
410 kcal
Fat
18 g
18 g
Carbohydrates
48 g
48 g
Protein
15 g
15 g
Sugar
5 g
5 g
Fiber
4 g
4 g
Sodium
520 mg
520 mg
This post is also available in: Italiano (Italian)
