Orecchiette with Red Onions, Almonds and Green Olives

Orecchiette with Red Onions, Almonds and Green Olives
Orecchiette with Red Onions, Almonds and Green Olives

PREP TIME

25

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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