Whole roasted ricotta pasta
Sweet peppers, tomatoes, chilli & capers
Whole roasted ricotta pasta
Serves 6
Cooks In1 hour 15 minutes
DifficultyNot too tricky
Nutrition per serving
Jamie and Jimmy's Friday Night Feast
Tap For Method
Ingredients
- 1 bunch of fresh oregano , (30g)
- 3 cloves of garlic
- olive oil
- red wine vinegar
- 400 g mixed-colour cherry tomatoes
- 1 red pepper
- 1 yellow pepper
- 1 onion
- 2 fresh red chillies
- 1 tablespoon baby capers
- 250 g quality ricotta cheese
- 450 g rigatoni pasta
- 30 g Parmesan cheese
Tap For Method
Jamie and Jimmy's Friday Night Feast
Tap For Ingredients
Method
- Preheat the oven to 180°C/350°F/gas 4. Pick most of the oregano leaves, then pound to a paste in a pestle and mortar with a pinch of sea salt. Peel and bash in the garlic, muddle in 3 tablespoons of oil and 1 tablespoon of vinegar, then season with black pepper.
- Halve the cherry tomatoes, deseed and roughly chop the peppers, peel and roughly chop the onion, slice the chillies in half lengthways, and add it all to a large roasting tray along with the capers. Pour over most of the flavoured oil and toss together.
- Make a little well in the centre of the tray, pop in the ricotta and rub all over with the remaining flavoured oil. Add a splash of water to the tray, place in the oven and roast for 50 minutes, or until the veggies are soft and just starting to caramalise.
- With 10 minutes to go, cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mug of the starchy pasta water, and steam dry.
- Carefully lift the ricotta onto a board. Tip the drained pasta and a little of the pasta water into the tray and gently shake to loosen all the sticky goodness from the bottom. Toss together, then tip into a serving dish and break the beautiful ricotta over the top. Pick over the remaining oregano leaves, then serve.
