Creamy Casarecce with Ricotta, Olives, and Anchovies

Casarecce with Ricotta Cream, Olives, and Anchovies
Category: Pasta Dishes
Serves: 4

Ingredients:

Instructions:

1. Prep the Sauce While the Pasta Cooks
   Begin by preparing the sauce while your pasta cooks. Cook the casarecce in salted water, making sure to leave them slightly al dente, as they will continue to cook a little more in the pan.

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2. Prepare the Olives and Anchovies
   While the pasta is cooking, roughly chop the Taggiasca olives into small pieces. In a wide frying pan, add the anchovy fillets and the fresh chili pepper sliced into rings. Pour in a drizzle of extra virgin olive oil and heat the mixture over a low flame. Sauté gently for about 4-5 minutes, stirring occasionally, until the anchovies dissolve and infuse the oil with flavor.

3. Combine the Ingredients
   Once the anchovies are fully dissolved, add the chopped olives to the pan. Stir well to combine the anchovies and olives with the oil, letting them meld together for a couple of minutes. Remove the pan from the heat once the mixture is well combined.

4. Cook the Pasta
   When the pasta is almost done, with about 2-3 minutes remaining on the timer, drain the casarecce, reserving a bit of pasta water. Add the drained pasta directly into the frying pan with the olive and anchovy mixture.

5. Toss and Coat the Pasta
   If needed, you can turn the heat back on low to help the pasta soak up the sauce. Toss the pasta in the pan, adding a bit of reserved pasta water if necessary, to help coat the casarecce with the flavorful sauce. Make sure the pasta is well coated and that the sauce has emulsified.

6. Add the Ricotta Cream
   In a small bowl, mix the ricotta with a little pasta water to create a creamy consistency. Add the ricotta cream to the pasta and stir well to combine. The warmth of the pasta and the sauce will melt the ricotta, creating a rich, velvety coating.

7. Finish and Serve
   Once the pasta is evenly coated with the creamy ricotta sauce, sprinkle with freshly chopped parsley and season with salt to taste. For an extra spicy kick, you can add additional fresh chili slices, removing the seeds for a milder heat.

8. Enjoy!
   Serve immediately, and enjoy the rich flavors of this Italian-inspired pasta dish. The creamy ricotta, salty anchovies, briny olives, and spicy chili come together beautifully in this simple yet indulgent pasta recipe.

Tips:

• For a richer flavor, you can use slightly more anchovies, or opt for salted anchovies if you like a more intense taste.
• If you can’t find Taggiasca olives, any other type of briny, meaty olives will work well, but Taggiasca olives are particularly prized for their delicate flavor.
• The key to a smooth sauce is to incorporate a bit of pasta water into the ricotta to help it blend more easily. You can always add more pasta water to reach your desired consistency.

Enjoy your delicious Casarecce with Ricotta Cream, Olives, and Anchovies – a perfect balance of creamy, savory, and spicy flavors, making it a satisfying dish for any occasion!