I made ricotta! I’ve wanted to try it for ages, and it really was as easy as people say it is.
It’s also at least twice as good as store-bought ricotta. It actually has flavor — imagine that! The texture is so much lighter and fluffier, too. I used this tutorial, which is a great intro for a cheesemaking novice. I think ricotta may be a stepping stone drug, since I totally want to try something else now. Maybe mozzarella?
In any case, I had to make something that would showcase my beautiful homemade ricotta, and the weather is just plain too hot for lasagna, so I threw together a lovely summer pasta with some of our Sun Gold tomatoes, olives, and parsley from the garden. Simple and delicious!
It was also fabulous for lunch the next day. Nora gobbled down about as much of it as I did. Everything except the olives, that is; apparently they weren’t to her liking. That’s okay, she has years to cultivate a taste for them!
Rotini with Ricotta, Tomatoes, and Olives
1 lb rotini or other small pasta
1 recipe homemade ricotta
3 Tbs olive oil
3 cloves garlic, minced or pressed
2 Tbs Italian parsley, chopped
1/2 cup Kalamata olives, pitted and roughly chopped
zest of one lemon
Cook the pasta according to package directions. Drain and toss with the ricotta, olive oil, garlic, parsley and olives. Season to taste with salt and pepper.