Tantalize your taste buds with "Gemelli with Tomatoes, Olives, and Ricotta," a symphony of flavors that will transport you to the heart of Italy. This delectable dish features tender gemelli pasta, a unique twisted shape that perfectly captures the vibrant sauce. The sauce is a delightful blend of sun-ripened tomatoes, briny olives, and creamy ricotta cheese, creating a harmonious balance of tangy, salty, and sweet. As you twirl each forkful of pasta, you'll embark on a culinary journey that showcases the beauty of simple yet exquisite ingredients.
In addition to this main recipe, the article offers a treasure trove of other culinary delights. Discover the secrets of crafting homemade gemelli pasta from scratch, ensuring a truly authentic and artisanal experience. Take your taste buds on an adventure with a delightful tomato and olive sauce, bursting with the essence of the Mediterranean. And for those who crave a touch of indulgence, explore the heavenly ricotta filling, a symphony of creaminess and richness that will leave you craving more.
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
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.
Tips for Making the Best Gemelli Pasta Dish:
- Use High-Quality Ingredients: Start with the best ingredients you can find, especially for the tomatoes and olives. Fresh, ripe tomatoes will give your dish the best flavor, and good-quality olives will add a salty, briny touch.
- Cook the Pasta Al Dente: Cook the pasta according to the package instructions, but be sure to stop cooking it just before it's fully done. This will give it a slightly firm texture that will hold up well in the sauce.
- Don't Overcrowd the Pan: When cooking the pasta, don't overcrowd the pan. This will prevent the pasta from cooking evenly and will make it more likely to stick together.
- Use a Large Pan for the Sauce: When making the sauce, use a large pan so that the tomatoes have plenty of room to cook down and release their flavor.
- Simmer the Sauce: Simmer the sauce for at least 30 minutes to allow the flavors to meld together. This will also help to thicken the sauce.
- Season to Taste: Season the sauce to taste with salt, pepper, and red pepper flakes. You may also want to add a pinch of sugar to balance out the acidity of the tomatoes.
- Garnish with Fresh Herbs: Before serving, garnish the pasta with fresh herbs such as basil, parsley, or oregano. This will add a pop of color and flavor to the dish.
Conclusion:
Gemelli with tomatoes, olives, and ricotta is a simple but flavorful pasta dish that is perfect for a weeknight meal. It's easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious gemelli pasta dish that your family and friends will love.
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