My one hundred and first recipe with the Wednesday with Donna Hay group is Ricotta and Herb Rigatoni, was chosen for the group by Margaret, and is found in Donna Hay's book Modern Classics 1 on page 148.
The ingredient list: rigatoni, fresh ricotta, basil, parsley, black olives, salt, and pepper.
When husbands offer to run to the store to get pasta, it's best to just smile sweetly and say, "Oh, thanks, but really, I will just pick it up when I'm out." Because, at least in this house, the kind of pasta I specify, and the kind of pasta that makes it home in the shopping bags when I am not around, is usually not the same breed. Oh, it's pasta...but someone who shall remain nameless, is fairly clueless on pasta shapes once we get beyond spaghetti or penne. It took three efforts to get rigatoni, so I'm sort of sliding my post in at the last minute this week. (This is why cooking is my specialty and many other things around here are his...the division of labor works well when everyone stays in their comfort zone.)
Rigatoni is big pasta...I don't know about you, but I am loving all the little mini shapes of pasta making their ways to the shelves (mini farfalle, mini penne, mini rotini, etc.) so this rigatoni fills up the plate quickly, a little goes a long way. The mixture of herbs, cheese, olives, and pasta is wonderful. I would definitely make this again...and it would work with any pasta...the ingredients are easy to have on hand for a busy week night.
Wonder what the others thought? You can find that by clicking here. Next week is Chaya's choice for the group, Maple Glazed Chicken found online here. Join us and leave a link to your post at the website by clicking here, no commitment required.