Tasty Tuesdays: Shells with Olives & Ricotta Salata

Welcome to Tasty Tuesdays!

I have a really delicious recipe to share with you today.  I made this a few weeks ago for my sister and I and we both loved it.  The combination of flavors is so unusaul - but makes for an amazing, very flavorful combination.  Definitely will be making this one again!  Also, if you aren't an anchovy fan, don't be scared about using them.  They dissolve into the sauce and just leave a nice, salty flavor behind.

A few notes about the recipe:

- I could not find ricotta salata (even at my Italian impots grocery store!) so I substituted feta.  Ricotta salata is similar to feta.

-  I used crushed red pepper flakes instead of a fresh pepper.  1 teaspoon was plenty and gave it a lot of heat.  I would probably cut it back a little the next time I make it.

- I used flat leaf Italian parsley instead of celery leaves.

{ recipe from the November issue of Rachel Ray Magazine.  See it here. }

Ingredients:

 - salt and pepper

- 1 pound medium pasta shells

- 1/3 cup EVOO

- 7 - 8 flat anchovy fillets

- 1 small chile pepper (such as italian cherry or fresno), seeded and finely chopped, or 1 tsp crushedred pepper

- 3-4 cloves garlic, finely chopped

- 3/4 cup mixed pitted green and black olives, chopped

- 1 lemon, zested and juiced

- 2 tablespoons white wine or dry vermouth

- 1/2 cup flat-leaf parsley leaves or mixed flat-leaf parsley and celery leaves, chopped

- 1 cup crumbled ricotta salata

1.   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.

2.  While the pasta is working, in a large skillet, heat the EVOO, 5 to 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 (or vermouth) and stir to deglaze the pan, scraping up the browned bits.

3.  Stir the reserved pasta cooking water, the lemon juice and parsley (or parsley and celery leaves) into the sauce in the skillet. Add the pasta and toss. Top with the cheese.

We had this left over the next day, and it was just as good.

Enjoy!

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