Roasted Red Pepper & Ricotta Calamarata

I got this pasta from Eataly in Chicago when Jess and I went there last October.  I was so excited to use it and I was even more excited at how little effort it took to make such a fantastic meal!

INGREDIENTS

1/4 cup extra virgin olive oil
3 red peppers - deseeded and chopped
3 ripe tomatoes chopped
2 garlic clove crushed
1/4 tsp chilli flakes (plus extra to serve)
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp pepper
1 Tbsp white balsamic vinegar
3/4 cup pitted black olives (optional)
1 lb Calamarata pasta
1 cup Ricotta to serve
Meatballs to serve (optional)

DIRECTIONS

• Preheat the oven to 400 degrees.

• Place red pepper, tomato, garlic, chilli, smoked paprika, salt, pepper, and vinegar in a roasting pan (not baking sheet), toss with olive oil and roast for 45 minutes until the vegetables start to blacken.

• Tip the cooked pepper mixture into a food processor and blend until smooth. Keep sauce warm in a saucepan.

• Add pasta to the water. Make sure the water is boiling and brought back to the boil quickly once the pasta has been added.

• 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.

• Once your pasta is cooked, drain, reserving 1/2 cup of the cooking water and returning the pasta to the saucepan.

• Add the warm pepper sauce, olives and the cooking water, toss to combine and season well.

• Divide the pasta between the bowls and top with the ricotta, extra crushed red pepper flakes, and meatballs (optional).