Pasta con carcioffi e olive nere
ARTICHOKE, BLACK OLIVES AND RICOTTA SAUCE
Preparation - Medium
AS pasta cooks heat the olive oil in a saucepan and lightly brown the garlic over low heat.
STIR in the artichoke hearts, olives and the oregano or thyme with a wooden spoon.
COVER and cook over very low heat for 5 minutes. If sauce seems too dry add a teaspoon or two of the liquid in which the pasta cooks.
SALT to taste.
LASTLY, add the ricotta stirring continuously with a wooden spoon until heated through.
DRAIN the pasta and place in warm serving bowl.
ADD the sauce and a generous grinding of black pepper.
MIX well and serve.