Orecchiette with Red Onions, Almonds, and Green Olives

orecchiette-red-onions-almonds-olives
Photo by Kate Mathis
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 730 calories
    • Fat 35 g (10 g saturated fat)
    • Cholesterol 45 mg
    • Sodium 870 mg
    • Protein 29 g
    • Carbohydrate 78 g
    • Sugar 6 g
    • Fiber 7 g
    • Iron 4 mg
    • Calcium 382 mg

Cook the pasta according to the package directions. Drain the pasta, reserving 1 cup of the cooking water. Return the pasta to the pot.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onions and ½ teaspoon each salt and pepper and cook, stirring often, until tender, 8 to 10 minutes. Add to the pasta along with the olives, almonds, lemon juice, Parmesan, ½ teaspoon salt, ¼ teaspoon pepper, and the cooking liquid and toss to combine. Transfer to a platter, dollop with the ricotta, drizzle with olive oil, and sprinkle with additional Parmesan and pepper.

Ingredients

  1. Check 12 ounces orecchiette (or another small pasta)
  2. Check 2 tablespoons olive oil, plus more for serving
  3. Check 2 medium red onions, chopped
  4. Check Kosher salt and 
black pepper
  5. Check cup pitted green olives, chopped
  6. Check cup roasted almonds, roughly chopped
  7. Check 2 tablespoons fresh lemon juice
  8. Check ½ cup finely grated Parmesan (about 2 ounces), plus more for serving
  9. Check 1 cup ricotta

Directions

  1. Cook the pasta according to the package directions. Drain the pasta, reserving 1 cup of the cooking water. Return the pasta to the pot.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onions and ½ teaspoon each salt and pepper and cook, stirring often, until tender, 8 to 10 minutes. Add to the pasta along with the olives, almonds, lemon juice, Parmesan, ½ teaspoon salt, ¼ teaspoon pepper, and the cooking liquid and toss to combine. Transfer to a platter, dollop with the ricotta, drizzle with olive oil, and sprinkle with additional Parmesan and pepper.