Bucatini Alla Ricotta Con Capperi E Olive

1. 1

   Bring a large pot of salted water to a boil; cook bucatini according to package directions, drain, and transfer to a large serving bowl.

2. 2

   Meanwhile, stir together olives, oil, capers, garlic, and chives; set aside.

3. 3

   Use a medium saucepan and combine cheese, milk, and 1/2 teaspoon salt; heat over medium heat, whisking occasionally, until mixture is just warmed through, about 8 minutes.

4. 4

   Remove from heat and cover to keep warm.

5. 5

   Add warm cheese mixture and 2/3 of the olive mixture to the hot pasta and toss; let stand a minute or two.

6. 6

   Garnish with remaining olive mixture and additional chives, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.