"Gemelli with Tomatoes, Olives, and Ricotta" is a delectable Italian pasta dish that combines simple, fresh ingredients to create a flavorful and satisfying meal. This delightful recipe showcases the perfect balance between sweet tomatoes, briny olives, creamy ricotta, and the delicate taste of gemelli pasta. With its vibrant colors and enticing aromas, this dish is sure to become a favorite among pasta lovers.
Check out the recipes below so you can choose the best recipe for yourself!
HEIRLOOM TOMATOES WITH HERBED RICOTTA
Steps:
- In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
- With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
- When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
- Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
- Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.
GEMELLI WITH TOMATOES, OLIVES, AND RICOTTA
A tangy sun-dried tomato vinaigrette clings to spiral-shaped gemelli in this summery salad. Olives and capers add a mellow kick and rich, creamy ricotta tempers the piquant flavors.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 12
Steps:
- Bring a pot of salted water to a boil. Add pasta, and cook until al dente. Drain. Drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.
- Pulse sun-dried tomatoes, vinegar, capers, and garlic in a food processor. With machine running, add oil in a slow, steady stream, and process until smooth. Season with salt and pepper.
- Toss together pasta, sun-dried-tomato vinaigrette, grape tomatoes, olives, basil, and salt. Transfer to serving plates. Top with a scoop of ricotta, drizzle with oil, and sprinkle with pepper.
GEMELLI WITH TOMATOES, OLIVES, AND RICOTTA
Steps:
- 1. Bring a pot of salted water to a boil. Add pasta, and cook until al dente. Drain. Drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes. 2. Pulse sun-dried tomatoes, vinegar, capers, and garlic in a food processor. With machine running, add oil in a slow, steady stream, and process until smooth. Season with salt and pepper. 3. Toss together pasta, sun-dried-tomato vinaigrette, grape tomatoes, olives, basil, and salt. Transfer to serving plates. Top with a scoop of ricotta, drizzle with oil, and sprinkle with pepper.
GREEK-INSPIRED GEMELLI PASTA SALAD
Go Greek with this delicious Greek-inspired pasta salad!
Provided by Annie Pfannkoch
Categories Pasta by Shape
Time 35m
Yield 8
Number Of Ingredients 14
Steps:
- Whisk together olive oil, vinegar, garlic, oregano, Dijon, salt, and pepper in a small bowl until well combined.
- Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, until tender yet firm to the bite, 8 to 11 minutes. Drain and rinse under cold water. Drain again.
- Transfer gemelli to a large bowl. Add spinach, cherry tomatoes, feta cheese, Kalamata olives, cucumber, and red onion. Toss with dressing and serve.
Nutrition Facts : Calories 424.3 calories, Carbohydrate 47.8 g, Cholesterol 18.9 mg, Fat 21.8 g, Fiber 3 g, Protein 11.6 g, SaturatedFat 5.6 g, Sodium 552.2 mg, Sugar 3.5 g
GEMELLI WITH CHEESE AND QUICK ARRABBIATA SAUCE
Categories Cheese Pasta Tomato Sauté Vegetarian Quick & Easy Parmesan Basil Spice White Wine Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/3 cup cooking water.
- Meanwhile, heat oil in large skillet over medium-high heat. Add garlic and crushed red pepper and sauté 1 minute. Add tomatoes with juices and wine; bring to boil. Boil until sauce thickens, about 8 minutes. Stir in basil. Season sauce to taste with salt and pepper.
- Add pasta and 1/2 cup cheese to sauce and toss until cheese melts and sauce coats pasta, adding reserved water by tablespoonfuls to moisten if necessary, about 3 minutes. Season pasta to taste with salt and pepper. Serve, passing remaining 1/2 cup cheese separately.
GEMELLI WITH RICOTTA PEAS AND LEMON
Make and share this Gemelli With Ricotta Peas and Lemon recipe from Food.com.
Provided by dicentra
Categories Healthy
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta. Add peas to pasta cooking water during last 2 minutes. Drain, reserving ½ cup pasta water.
- To the pasta add tarragon, salt, cheese, lemon zest, juice and oil, tossing gently to coat.
- Stir in just enough of the reserved pasta water to create a creamy sauce.
Nutrition Facts : Calories 399.8, Fat 12.6, SaturatedFat 5.8, Cholesterol 31.4, Sodium 383.5, Carbohydrate 54.8, Fiber 5.4, Sugar 4.5, Protein 17.5
Tips:
- Use fresh, ripe tomatoes: This will give your dish the best flavor. You can also use canned tomatoes, but be sure to drain them well and rinse them before using.
- Don't overcrowd the pan: When cooking the tomatoes, be sure to give them enough space to brown. If you overcrowd the pan, they will steam instead of brown and your dish will be less flavorful.
- Season the tomatoes well: Salt, pepper, and garlic are all essential seasonings for tomatoes. You can also add other herbs and spices to taste, such as basil, oregano, or thyme.
- Cook the tomatoes until they are soft and slightly browned: This will take about 15-20 minutes. Be sure to stir the tomatoes occasionally so that they cook evenly.
- Add the olives and ricotta cheese at the end: This will prevent the olives from becoming too salty and the ricotta cheese from melting completely. Stir until the olives and ricotta are evenly distributed.
Conclusion:
This gemelli with tomatoes, olives, and ricotta is a quick and easy weeknight meal that is packed with flavor. The fresh tomatoes, salty olives, and creamy ricotta cheese are a perfect combination. This dish is also very versatile and can be easily customized to your liking. For example, you can add other vegetables, such as zucchini or bell peppers, or you can use a different type of cheese, such as feta or Parmesan. No matter how you make it, this gemelli with tomatoes, olives, and ricotta is sure to be a hit with your family and friends.
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