Salad Taverna - cooking recipe

Ingredients

8 ounces dry spinach noodles
1/3 cup olive oil
3 tablespoons lemon juice
1 clove garlic, minced
1/2 teaspoon green hot pepper sauce
1/2 teaspoon anise seed
1/2 teaspoon salt
1 cup ricotta cheese
2 tomatoes, coarsely chopped
1/2 cup sliced black olives

Preparation

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, whisk together olive oil, lemon juice, garlic, hot pepper sauce, anise seed and salt. Mix in cooked pasta, ricotta cheese, tomatoes, and olives. Cover, and chill.