Make just enough of this recipe. Use the portion planning tool to calculate exactly how much of each ingredient you’ll need.Fill a large pot ¾ full. Add salt (should taste like sea water) bring water to boil.Place pasta in pot and cook rigatoni until al dente. Drain colander and return pasta to the pot and keep warm. Add ricotta cheese, olive oil, basil leaves, flat leaf parsley black kalamata olives all at once. Season pasta with salt and pepper to taste. Mix with spoon to combine all ingredients. Serve immediately.