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Fettuccine Rigate with Ricotta Cheese and Black Olives (Fettuccine Rigate con Ricotta e Olive Nere)

Ease of preparation:  

Prep Time: 20 minutes

Cook time: 8 minutes

Servings: 4-6

Regions: 

Wine pairing: Red

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Ingredients

1 box (14 ounces)BARILLA Fettuccine Rigate
2 teaspoonsextra virgin olive oil
1 cupcherry tomato halves
1/2 cuppitted Sanremese black olives
1garlic clove, minced
1 teaspoonchopped fresh thyme leaves
1 jar (17 ounces)BARILLA Restaurant Creations Sugo alla Genovese
1/2 cuphot water, divided
3/4 cupchopped green onions
1/3 cupricotta cheese
1 tspchopped fresh marjoram leaves
1/3 cupfreshly grated Parmigiano cheese
2 teaspoonschopped Italian parsley
1/2 cuppitted black olives


HEAT oil in a large skillet over medium heat. Add tomatoes, olives, garlic and thyme; cook 1 minute.
STIR in both jars of Restaurant Creations. Rinse each jar with ¼ cup hot water to remove all sauce, and add to skillet. Bring to a simmer.
ADD green onions, ricotta cheese and marjoram.
COOK Fettuccine Rigate according to package directions. Drain and return to pot.
ADD sauce to hot Fettuccine; toss. Transfer to serving platter or bowl; sprinkle with Parmigiano cheese and parsley



Substitute kalamata olives for Sanremesi olives. Substitute ½ teaspoon each dried thyme leaves and marjoram leaves for fresh herbs.


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