Roasted Garlic, Kalamata Olives & Ricotta Pasta From Donna Hay's Seasons
Printable Recipe
Prep time: 30 minutes
Serves 4
Ingredients:
10 cloves garlic
1 cup Kalamata olives, pitted
1/3 cup extra virgin olive oil
2 tbsp salted capers, rinsed & drained
¼ cup pine nuts
1/3 cup fresh oregano leaves
1-2 tbsp lemon juice
13oz/375g fresh lasagna sheets (I used whole wheat and cut them into 2” strips horizontally)
Sea salt & freshly ground black pepper to taste
1 cup ricotta cheese
1 ½ cups freshly& finely grated Parmesan cheese
Directions:
1. Preheat oven to 350°F/180°C (I used my toaster oven). Place the garlic cloves and olives on a rimmed baking sheet lined with foil for easy clean up. Toss with 1 tbsp olive oil and bake for 15 minutes or until the garlic is tender.
2. Peel and mash the garlic. Coarsely chop the olives and set aside with the mashed garlic and oil.
3. Place the remaining oil in a skillet and heat over medium until the oil is hot. Add the capers, pine nuts and oregano and cook for 2-3 minutes. The oregano should be crispy. Add the lemon juice and remove from heat.
4. Cook the pasta in a large pot of salted boiling water until al dente (about 5 minutes). Drain and return to the pot. Add the olives, mashed garlic, pine nut mixture, salt, pepper ricotta and parmesan. Toss to combine and place in individual bowls or a large serving bowl, communal style.
Serve with a simple salad and you and your guests will be in Heaven... or somewhere in the Mediterranean.
Serves 4
Ingredients:
10 cloves garlic
1 cup Kalamata olives, pitted
1/3 cup extra virgin olive oil
2 tbsp salted capers, rinsed & drained
¼ cup pine nuts
1/3 cup fresh oregano leaves
1-2 tbsp lemon juice
13oz/375g fresh lasagna sheets (I used whole wheat and cut them into 2” strips horizontally)
Sea salt & freshly ground black pepper to taste
1 cup ricotta cheese
1 ½ cups freshly& finely grated Parmesan cheese
Directions:
1. Preheat oven to 350°F/180°C (I used my toaster oven). Place the garlic cloves and olives on a rimmed baking sheet lined with foil for easy clean up. Toss with 1 tbsp olive oil and bake for 15 minutes or until the garlic is tender.
2. Peel and mash the garlic. Coarsely chop the olives and set aside with the mashed garlic and oil.
3. Place the remaining oil in a skillet and heat over medium until the oil is hot. Add the capers, pine nuts and oregano and cook for 2-3 minutes. The oregano should be crispy. Add the lemon juice and remove from heat.
4. Cook the pasta in a large pot of salted boiling water until al dente (about 5 minutes). Drain and return to the pot. Add the olives, mashed garlic, pine nut mixture, salt, pepper ricotta and parmesan. Toss to combine and place in individual bowls or a large serving bowl, communal style.
Serve with a simple salad and you and your guests will be in Heaven... or somewhere in the Mediterranean.
1 comment:
Oh Ruth - this sounds heavenly. I have that Donna Hay book - I have no idea how this recipe has slipped below my radar until now. Anyway, as I have all of those ingredients on hand, this is going to be my dinner tonight - it's only 8.30 am here but I'm salivating already!!
Sue :-)
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