FREE UK DELIVERY when you spend over £40



Roasted Red Pepper and Ricotta Calamarata Pasta

Difficulty: Easy

Cooking time: 45

Serves: 4



Share via


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.

Share via