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Orecchiette with Red Onions, Almonds and Green Olives


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  • 12 ounces orecchiette (or another small pasta)
  • 2 tablespoons olive oil, plus more for serving
  • 2 medium red onions, chopped
  • Kosher salt and black pepper
  • 2/3 cup pitted green olives, chopped
  • 2/3 cup roasted almonds, roughly chopped
  • 2 tablespoons fresh lemon juice
  • 1/2 cup finely grated Parmesan (about 2 ounces), plus more for serving
  • 1 cup ricotta


Preparation time 25mins
Cooking time 25mins


Step 1

1. Cook the pasta according to the package directions. Drain the pasta, reserving 1 cup of the cooking water. Return the pasta to the pot.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onions and ½ teaspoon each salt and pepper and cook, stirring often, until tender, 8 to 10 minutes. Add to the pasta along with the olives, almonds, lemon juice, Parmesan, ½ teaspoon salt, ¼ teaspoon pepper, and the cooking liquid and toss to combine. Transfer to a platter, dollop with the ricotta, drizzle with olive oil, and sprinkle with additional Parmesan and pepper.

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