Bucatini pomodoro with olives, pine nuts, and ricotta salata

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Bucatini pomodoro with olives, pine nuts, and ricotta salata

Vegetarian, Family-Friendly, Soy-Free

2 Servings, 650 Calories/Serving

25–40 Minutes

Tomatoes provide the base for this uncomplicated pasta dish, studded with olives and toasted pine nuts and brightened with lemon juice.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces bucatini
  • ½ cup pitted Castelvetrano olives
  • 6 ounces organic grape or cherry tomatoes
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 1 organic lemon
  • 1½ ounces ricotta salata
  • ¼ cup pine nuts
  • Sunbasket herbed marinara (tomatoes - garlic - tomato paste - balsamic vinegar - EVOO - onion powder - kosher salt - dried oregano - black pepper - dried thyme)
  • 4 or 5 sprigs organic fresh Thai basil

Nutrition per serving

Calories 650, Total Fat 33g (42% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 25mg (8% DV), Sodium 880mg (38% DV), Total Carb. 74g (27% DV), Fiber 11g (39% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 19g
Contains: Milk, Tree Nuts (pine nut), Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the bucatini

Bring a medium sauce pot of generously salted water to a boil. Add the bucatini and cook until just tender, 10 to 12 minutes. Drain, reserving ¼ cup [½ cup] pasta cooking water. Meanwhile, prepare the ingredients for the sauce.


Prep the sauce ingredients

  • Cut the olives in half, checking for any pits.
  • Cut the tomatoes in half.
  • Strip the parsley leaves from the stems.
  • Zest and juice the lemon. [Zest both lemons; juice 1 lemon. Save the remaining zested lemon for another use.]
  • Crumble the ricotta salata or, using a peeler, shave it into thin strips.


Make the sauce

In a large frying pan over medium-low heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Add the pine nuts and cook, stirring often, until fragrant and starting to brown, 3 to 5 minutes. Increase the heat to medium, add the herbed marinara and reserved pasta cooking water, and season with salt and pepper. Cook, stirring occasionally, until thickened slightly, 2 to 3 minutes.
When the sauce is almost done, prepare the basil.


Prep the basil; finish the bucatini

  • Strip the basil leaves from the stems; tear the leaves into small pieces.
To the pan with the sauce, add the bucatini, olives, tomatoes, parsley, basil, lemon zest, 1 tablespoon [2 TBL] lemon juice, and 1 tablespoon [2 TBL] oil and toss to coat. Remove from the heat and season to taste with salt and pepper.


Transfer the bucatini and sauce to individual bowls, garnish with the ricotta salata, and serve.
Kids Can!
  • Time the bucatini.
  • Strip the parsley leaves.
  • Juice the lemon.
  • Strip and tear the basil leaves.
  • Garnish with the ricotta salata.