Blood Orange EVOO and Ricotta Pasta

Blood Orange EVOO and Ricotta Pasta

Gettysburg Olive Oil Co.


-1 pound penne pasta

-1/2 pound fresh Ricotta cheese

-24 Kalamata olives pitted coarsely chopped

-1/2 cup Gettysburg Olive Oil Co. Blood Orange EVOO

-2 Tomatoes (chopped)

-Coarse sea salt and freshly ground pepper

-Freshly grated Parmesan cheese to taste



Bring a large pot of water to boil and cook pasta until al dente.

Mix ricotta, tomatoes and olives in a large bowl.  Once mixed, add ¼ cup of pasta cooking water to mixture.

Add blood orange EVOO and mix thoroughly.

Drain the pasta and toss quickly with sauce.  Sprinkle with parmesan cheese, salt and pepper to taste and serve!