I’m always interested in new ways of cooking pasta.
Don’t get me wrong, I absolutely love fresh tomato sauce (I only use homemade) but pasta gives you so many possibilities that it’s almost a sin not to try other sauces and ingredient combinations.
If you are in a hurry and have to put dinner together quickly, this is a really good recipe: you can take a shower while the peppers are roasting and boil the water/cook the pasta while they’re cooling down.
The original recipe calls for feta, but I decided to use some delicious smoked ricotta I had in the fridge. The sweet flavor of the peppers played wonderfully with the saltiness of the cheese.
This is my entry for the Weekend Herb Blogging, this time hosted by Astrid, from Paulchen's Food Blog.
Spaghetti with basil, smoked ricotta and roast bell peppers
adapted from Kitchen: The Best of the Best
4 red bell peppers
3 tablespoons extra virgin olive oil
1 teaspoon balsamic vinegar
125g (4½ oz/1 bunch) basil
400g (14oz) spaghetti
150g (5½ oz) smoked ricotta (ricotta affumicata)
Preheat the oven to 200ºC/400ºF. Rub the peppers with a little oil, slice them in half lengthways and put them, skin-side up, on a baking dish. Bake for 20 minutes, or until the skin blackens and blisters. Put the peppers in a plastic bag or bowl covered with plastic wrap, allow them to cool, then remove the skin and seeds. Put the pepper flesh into a blender with the vinegar ad 10 basil leaves, season and blend. Add the strained liquid from the baking dish (if there’s any) and a little olive oil to make a sauce consistency. Put the sauce in a large saucepan over low heat to keep it warm.
Cook the spaghetti until it is al dente, then drain the pasta and add it to the warm pepper sauce. Crumble half the ricotta over the pasta and gently toss the ingredients together. Serve garnished with the remaining basil leaves and the rest of the ricotta crumbled on top.
Serves 4
