Creamy Tomato and Olive Pasta

Creamy Tomato and Olive Pasta

  • prep
  • 4 servings


  • 8 oz. penne or flavored penne pasta, uncooked

  • 2 large ripe tomatoes or 4 plum tomatoes

  • 1 cup part-skim or whole milk ricotta cheese

  • 1/2 cup quartered Lindsay┬« Ripe Pitted Olives or Lindsay┬« Pimiento Stuffed Spanish Manzanilla Olives

  • 1/3 cup chopped fresh basil

  • 2 tablespoons extra virgin or basil infused olive oil

  • 1 tablespoon balsamic vinegar

  • 1 clove garlic, minced

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

Cooking Directions

  1. Cook pasta according to package directions.

  2. Meanwhile, place a strainer over a large bowl. Cut tomatoes crosswise in half; use your finger to push seeds and juice into strainer. Use a wooden spoon to press on the seeds extracting the juices; discard seeds. Chop tomatoes and add to bowl with tomato juices.

  3. Add remaining ingredients to bowl and mix well.

  4. Drain pasta, add to bowl and toss with ricotta mixture.

  5. Transfer to serving plates; top with additional pepper if desired.


  • Calories400
  • Fat16g
  • Protein15g
  • Cholesterol19mg
  • Total Carbs49g
  • Fiber3g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

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