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Shells with Olives & Ricotta Salata
INGRIDSTEVENS11Ingredients
25Minutes
770Calories
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Ingredients
US|METRIC
4 SERVINGS
- salt
- 1 lb. pasta shells (medium or large)
- 1/3 cup EVOO
- 8 anchovy fillets (flat)
- 1 chile pepper
- 6 cloves garlic (finely chopped)
- 3/4 cup black olives (mixed pitted green and, chopped)
- 1 lemon (zested and juiced)
- 2 Tbsp. white wine (or dry vermouth)
- 1/2 cup flat leaf parsley leaves
- 1 cup crumbled ricotta salata
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Directions
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water
- While the pasta is working, in a large skillet, heat the EVOO, 5-6 turns of the pan, over medium heat. Add the anchovies and cook, stirring, until melted into the oil. Add the chile and garlic and cook, stirring for about 3 minutes. Stir in the olives and lemon zest; season with pepper. Pour in the white wine and stir to deglaze the pan, scraping up the browned bits.
- Stir the reserved pasta cooking water, the lemon juice and parsley into the sauce in the skillet. Add the pasta and toss, top with the cheese.
NutritionView More
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770Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories770Calories from Fat290 |
% DAILY VALUE |
Total Fat32g49% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol40mg13% |
Sodium530mg22% |
Potassium520mg15% |
Protein25g |
Calories from Fat290 |
% DAILY VALUE |
Total Carbohydrate96g32% |
Dietary Fiber7g28% |
Sugars4g |
Vitamin A25% |
Vitamin C60% |
Calcium25% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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