Roasted Tomatoes & Pepper Pasta
Summer in a bowl
Ingredients
- 1 box of pasta
- 500g cherry tomatoes
- 2 yellow peppers/capsicums, deseeded and chopped
- 2 shallots, chopped
- 1 garlic bulb, top chopped off
- 100g ricotta cheese
- Calabrian chilli paste or harissa, to taste
- 2 sprigs basil
- 1 lemon, zest
- 2-3 tbsp butter, cubed
- parmesan cheese, garnish
- ricotta, garnish
- parsley or basil, garnish
Instructions
- Preheat your oven to 180C/350F.
- In a baking tray, add in the tomatoes, peppers, shallots, garlic and drizzle generously with olive oil and season with salt and pepper. Roast the veggies until soft and golden, ~45 mins - 1 hour.
- Once roasted, squeeze out the garlic flesh from the bulb and transfer all the roasted veggies into a blender. Add the ricotta, lemon zest, Calabrian chilli paste, basil and blitz until smooth.
- Cook your pasta to the instructions on the box. Save ~1 cup of pasta water. Drain the pasta and return into the pot.
- Add in the sauce, a bit of pasta water at a time, butter and mix well until smooth and homogenous. Adjust pasta water to desired consistency. Season to taste. Divide onto plates and top with ricotta, grated parmesan and basil.