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INGREDIENTS
- 300 g cherry tomatoes
- 2 red peppers
- Garlic bulb
- Red onion
- A handful of basil
- 40 g sun-dried tomatoes
- 15 g olive oil
- 120 g ricotta
- 400 g spaghetti
- Parmesan for serving
- Salt
- Pepper
INSTRUCTIONS
- 1Preheat the oven to 180°C and add halved, deseeded peppers to a baking dish, along with cherry tomatoes and large chunks of onion. Cut off the top of the garlic bulb and place it among the tomatoes. Drizzle everything with oil, season with salt and pepper, and place in the hot oven for 40 minutes. The peppers, tomatoes, and garlic should become completely soft during baking.
- 2Fill a large pot with water, salt it well, and bring to a boil. Add the spaghetti to the boiling water and cook until al dente. Allow the roasted vegetables to cool slightly, then squeeze the garlic bulb to extract the individual cloves; if it's still too hot, use paper towels to help.
- 3Blend everything together with the sun-dried tomatoes, basil, and ricotta into a smooth sauce. Mix the cooked pasta with the finished sauce; if it's too thick, add a little pasta water. Transfer to plates, sprinkle with finely grated Parmesan and a bit of chopped basil. Enjoy your meal!
