Roast pepper and tomato pasta
| Serves: | 4 |
| Cooking Time: | 20 minutes |
| Cook's Tips: | Sweet peppers add a natural sweetness to any dish, whether roasted in balsamic and garlic or scorched over an open flame on the braai and peeled to melt-in-the-mouth ribbons. Blitzing leftover peppers into a quick pesto or a chunky salsa elevates meals. |
| Prep Time: | 10 minutes |
Ingredients
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
INGREDIENTS:
- 6 slicing tomatoes, halved
- 400 g slicing tomatoes, halved
- 2 tricolore peppers punnet, seeded and chopped
- Mixed Italian olives
- 4 garlic cloves, chopped
- 2 chillies, chopped
- 1 T olive oil
- 2 T balsamic vinegar
- sea salt and freshly ground black pepper, to taste
- 3 T soft ricotta
- 500 g wholewheat spaghetti
- fresh basil, for serving
METHOD:
- Preheat the oven to 220° C. Arrange the tomatoes, peppers, olives, garlic and chilli in a large, deep baking tray. Drizzle with olive oil and balsamic vinegar and season. Roast for 20 minutes or until caramelised and slightly softened, shaking the pan occasionally to ensure even cooking.
- Cook the pasta until al dente, then drain, reserving some pasta water. Add the warm pasta to the hot baking tray with the ricotta and the remaining olive oil and toss, adding a little pasta water to loosen if necessary. Serve hot with the basil.
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