Casarecce with Ricotta Cream, Olives, and Anchovies

17/11/2023

Casarecce with ricotta cream, olives, and anchovies is a simple yet full-flavored dish, perfect for a lunch or dinner enjoying Mediterranean tastes.

Ingredients

320 g of casarecce
250 g of fresh ricotta
100 g of pitted black olives
8 anchovy fillets in oil
2 cloves of garlic
Extra virgin olive oil (to taste)
Salt and pepper (to taste)
Chili pepper (optional)
A sprig of fresh parsley (optional for garnish)

Preparation

Start by boiling a pot of salted water for the pasta.
While the water is coming to a boil, prepare the ricotta cream. In a bowl, work the ricotta with a fork until it becomes creamier and add a drizzle of extra virgin olive oil to achieve a soft and spreadable consistency. Season with salt and pepper.
Roughly chop the black olives and mince the anchovy fillets. If you prefer a spicy touch, you can add some chopped chili pepper.
In a large pan, sauté the garlic cloves in a little oil without burning them. Remove them as soon as they’re golden and add the black olives and anchovies to the pan. Sauté over low heat for a few minutes until the anchovies have melted.
Cook the casarecce in boiling water following the package instructions to achieve an al dente texture.
Drain the pasta, reserving some of the cooking water, which can be used to make the ricotta cream more liquid if necessary.
Remove the pan from the heat and add the ricotta cream to the olives and anchovies, mixing well to blend the flavors. If the cream is too thick, you can add some pasta cooking water to reach the desired consistency.
Add the casarecce to the pan with the ricotta cream, and toss everything together for a minute or two, so the pasta is well-flavored.
Serve the casarecce hot, garnished with freshly chopped parsley if desired.

Remember that the quality of ingredients is key: a fresh, quality ricotta, as well as a good extra virgin olive oil, will make a difference in the final result of the dish.

Curiosity

Casarecce is a type of pasta typical of Sicilian cuisine and pairs very well with rustic and flavorful sauces. Their spiral shape captures the condiments well, in this case, the creaminess of the ricotta and the distinct taste of the anchovies and olives.