Baby Pasta

Shaw and I took dinner to Shaw's cousin's family last week before leaving town. A and K just had a new baby boy! and we were seriously delayed in bringing them food to sustain them for this adventure, as this is their third youngun'. They already had two gorgeous and vivacious girls, and new little C just became their first boy. They live across town, and while it is not too far for travelling people, sometimes it is too far for, say, delicate leafy greens. I thought pasta would transport well, so I decided to give Martha Stewart another chance (after her disastrous pound cake recipe) and used a recipe from her site for this pasta.

I didn't think fresh ricotta would mix in well, and didn't want to fuss with it while serving in a remote location, so I grated some ricotta salata instead. It is cheaper and firm enough to keep its grated shape while adding creamy yum factor. I also sauteed some chicken, sliced it up, and tossed it with the pasta.

Gemelli with Tomatoes, Olives and Ricotta

8 oz gemelli or fusilli or penne
1/2 c extra virgin olive oil (use discretion)
10 sun dried tomatoes, in oil or rehydrated
1 T red wine vinegar
2 t capers
2 garlic cloves
pepper, freshly ground of course
1/2 c grape tomatoes, quartered
1/3 c kalamata olives, sliced
1/3 c basil, torn
fresh ricotta, for serving

Bring a pot of salted water to boil. Add pasta and cook until al dente. Martha's site would ask you to drizzle with enough oil to coat and spread on a baking sheet and refrigerate 10 minutes. I think this is stupid. You don't need extra oil and it will cool on its own while you get everything else ready. Pasta need not always be hot.

Pulse the sun dried tomatoes, vinegar, capers and garlic in a food processor. With machine running, add enough oil until smooth. Season with salt and pepper. Toss this vinaigrette with the pasta and add the grape tomatoes, olives and basil. Top each serving with a scoop of fresh ricotta, or grate some ricotta salata. Sprinkle with pepper. Yum!