Bucatini Alla Ricotta Con Capperi E Olive

• sea salt
• 23 cup gaeta olive, pitted and coarsely chopped
• 13 cup extra virgin olive oil
• 14 cup capers, soaked in cold water 10 minutes then drained
• 2 garlic cloves, minced
• 3 tablespoons fresh chives, minced
• 1 12 cups ricotta cheese (about 13 oz)
• 1 14 cups milk
• 1 lb bucatini pasta or 1 lb spaghetti
• fresh chives, chopped for garnish

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.

salt, gaeta olive, extra virgin olive oil, capers, garlic, fresh chives, ricotta cheese, milk, bucatini pasta, fresh chives

Taken from www.food.com/recipe/bucatini-alla-ricotta-con-capperi-e-olive-488415 (may not work)