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Roasted Red Pepper and Ricotta Calamarata Pasta

Name: Roasted Red Pepper and Ricotta Calamarata Pasta
Total time: 45
Yield: 4
Ingredients: 60ml SEGGIANO extra virgin olive oil; 2 red peppers - deseeded and chopped; 2 ripe tomatoes chopped; 1 garlic clove crushed; 1/4 tsp chilli flakes (plus extra to serve); 1/2 tsp smoked paprika; 1tbs white balsamic vinegar; 200g pitted black olives; 330g SEGGIANO Calamarata pasta; 250g Ricotta to serve

Difficulty: Easy

Cooking time: 45

Serves: 4

Vegetarian

Ingredients

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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.

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