Experiment 2

Recipe Name:
Ricotta and Olive Pasta
Total preparation and cooking time:
5 minutes preparation
15 minutes cooking
Ingredients: 9
Difficulty: Easy
Serving: 4
Nutrition Chart
Energy
Fat saturated
2811kJ
6.00g
Fat Total
Carbohydrate sugars
30.00g
8.00g
Carbohydrate Total Dietary Fibre
77.00g
7.00g
Protein
Cholesterol
19.00g
21.00mg
Sodium
266.81mg
All nutrition values are per serve.

Ingredient List

Utensil List

2 tablespoons extra-virgin olive oil

Knife

560g Italian-style pork sausages

Bowl

2 cloves garlic, minced

Colander

1/4 cup Kalamata olives, pitted

Grater

1/4 cup flat-leaf parsley, coarsely chopped

Slotted Spoon

500g rigatoni pasta

10 cherry tomatoes

Salt and freshly ground black pepper

Pot

Method:
Step 1: Boil hot water in a saucepan until reached boiling point. Add to the shell pasta.
Drain in a pasta colander.
Step 2: Add oil, ricotta, tomato, olives and parsley and stir until well combined. Serve
with parmesan.

Action Plan
Time

Action

2.10 pm

Start boiling pasta

2.25 pm

Drain pasta

2.30 pm

Place pasta into a bowl

2.30pm to 2.40

Drizzle oil ; add olives , semi dried tomatoes , ricotta and parmesan

pm
2.40 pm to

Take photos of your food

2.42 pm
2.42pm to

Wash and clean you work area

2.55pm
Insert photos here
Evaluate your product recipe selection and photograph
Positives
Tasted amazing
Great combination of
flavors

Minus
Minus the sun dried
tomatoes

Improvements
Better presentation