Roasted Red Pepper and Ricotta Calamarata Pasta
Cooking time: 45
Step 1 - Preheat oven
Preheat the oven to 200 c fan / 180 c / Gas 8
Step 2 - Roast the vegetables
Place red pepper, tomato, garlic, chilli, smoked paprika and vinegar in a roasting tin, toss with SEGGIANO EVOO and roast for 30-40 minutes until the vegetables start to blacken.
Step 3 - Make sauce
Tip the cooked pepper mixture into a food processor and blitz until smooth. Keep sauce warm in a saucepan.
Step 4 - Cook the pasta
Add your pasta to the water. Make sure the water is boiling and brought back to the boil quickly once the pasta has been added.
Step 5 - Don't overcook it!
Do not over cook your pasta, many Italians choose to drain their pasta 30 seconds before the recommended cooking time to maintain a firm “al dente’ texture.
Step 6 - Drain the pasta
Once your pasta is cooked, drain, reserving 125ml of the cooking water and returning the pasta to the saucepan.
Step 7 - Add the sauce
Add the warm pepper sauce, olives and the cooking water, toss to combine and season well.
Step 8 - Finishing touches
Divide the pasta between the bowls and top with the ricotta and the extra chilli flakes.