Bucatini Alla Ricotta Con Capperi E Olive

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READY IN: 30mins
Recipe by threeovens

Bucatini is a fatter, hollow spaghetti. This recipe would also be good with regular spaghetti or even a ziti. From "La Cucina" magazine.

Ingredients Nutrition


  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. Meanwhile, stir together olives, oil, capers, garlic, and chives; set aside.
  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. Remove from heat and cover to keep warm.
  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. Garnish with remaining olive mixture and additional chives, if desired.

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