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Spicy Tomato & Olive Pasta
with Lemon Ricotta & Roasted Broccoli
45 MIN
2 Servings
From the Test Kitchen
Tonight's pasta is served in a simple, savory tomato sauce, elevated with a few easy touches. We're sautéing garlic and crushed red pepper to heighten their flavors, then adding in our tomatoes alongside buttery Castelvetrano olives. Spoonfuls of cooling, creamy ricotta seasoned with lemon juice are perfect for balancing the sauce's heat. Hearty roasted broccoli, sprinkled with parmesan, makes for a perfect side.
Get Cooking-
NutritionPER SERVING
-
Calories700 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the broccoli:
Preheat the oven to 450°F. Wash and dry the broccoli. Halve lengthwise. Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange cut side down. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven and transfer to a serving dish.
2
Prepare the remaining ingredients:
While the broccoli roasts, wash and dry the remaining fresh produce. Heat a medium pot of salted water to boiling on high. Peel and roughly chop the garlic. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.
3
Make the sauce:
While the broccoli continues to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the diced tomatoes and olives; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until thickened and saucy. Turn off the heat; season with salt and pepper to taste.
4
Cook & finish the pasta:
While the sauce cooks, add the pasta to the pot of boiling water. Cook 10 to 11 minutes, or until al dente (still slightly firm to the bite). Remove from heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot. Add the sauce and half the reserved pasta cooking water. Cook on medium, stirring vigorously, 30 seconds to 1 minute, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste.
5
Make the lemon ricotta:
While the pasta cooks, in a bowl, combine the ricotta cheese, lemon zest, the juice of 2 lemon wedges, and a drizzle of olive oil; season with salt and pepper to taste.
6
Finish the broccoli & plate your dish:
Top the roasted broccoli with the parmesan cheese and the juice of the remaining lemon wedges; season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with spoonfuls of the lemon ricotta (you may have extra). Serve with the finished broccoli on the side. Enjoy!
1
Prepare & roast the broccoli:
Preheat the oven to 450°F. Wash and dry the broccoli. Halve lengthwise. Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange cut side down. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven and transfer to a serving dish.
2
Prepare the remaining ingredients:
While the broccoli roasts, wash and dry the remaining fresh produce. Heat a medium pot of salted water to boiling on high. Peel and roughly chop the garlic. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.
3
Make the sauce:
While the broccoli continues to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the diced tomatoes and olives; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until thickened and saucy. Turn off the heat; season with salt and pepper to taste.
4
Cook & finish the pasta:
While the sauce cooks, add the pasta to the pot of boiling water. Cook 10 to 11 minutes, or until al dente (still slightly firm to the bite). Remove from heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot. Add the sauce and half the reserved pasta cooking water. Cook on medium, stirring vigorously, 30 seconds to 1 minute, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste.
5
Make the lemon ricotta:
While the pasta cooks, in a bowl, combine the ricotta cheese, lemon zest, the juice of 2 lemon wedges, and a drizzle of olive oil; season with salt and pepper to taste.
6
Finish the broccoli & plate your dish:
Top the roasted broccoli with the parmesan cheese and the juice of the remaining lemon wedges; season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with spoonfuls of the lemon ricotta (you may have extra). Serve with the finished broccoli on the side. Enjoy!
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