Roasted Red Pepper, Cherry Tomato & Ricotta Spaghetti
Serves 4
Ingredients
250g spaghetti
2 red peppers
300g cherry tomatoes
250g ricotta
2 lemons
3 garlic cloves
1 red chilli
Handful basil
50g butter
1/4 cup olive oil
Salt & Pepper
Method
Pre heat oven to 200 degrees C. Chop peppers in half, removing the stalk top and the seeds. Place on a greased oven tray and drizzle in a bit of the olive oil. Season well and place in the oven. Boil a large pot of water. Slice cherry tomatoes in half and set aside. Slice up the garlic cloves, basil and chilli. Once water has boiled add in the spaghetti and some salt, stir with tongs until all the spaghetti is covered in water. At this point add the cherry tomatoes to the oven with the peppers. In a separate pan add the garlic, majority of the basil (leaving some garnish), chilli, butter and lemon juice remaining olive oil. Leave to simmer on a low heat, stirring every now and then. Once spaghetti has cooked, drain and place back in the pot. Spoon two tbsp of the ricotta onto the spaghetti and stir using tongs until it’s all mixed through. Pour on the butter mixture and do the same with the tongs. Place spaghetti into bowls evenly. Remove the peppers from the oven and place a half on top of the pasta in each bowl. Spoon on the cherry tomatoes. Using a tbsp, take spoonfuls of ricotta and flick it onto the pasta and peppers. Sprinkle on the remaining basil.