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Capsicum and Tomato Pasta with Ricotta ๐Ÿซ‘๐Ÿ…

Capsicum and Tomato Pasta with Ricotta ๐Ÿซ‘๐Ÿ…

Before I tell you how to make this delicious pasta dish, let me tell you something I have observed that I love in our shop โค๏ธ

๐Ÿ‘ง๐Ÿ‘ฆWe have at least 5 customers who, when they ask their children what they would like, the answer is capsicum. I have seen them chomping into them like an apple as they leave the shop. This is seriously my greatest pleasure to watch, not just because itโ€™s obviously nutritious for them, but because it reminds me of me at their age. I feel like they are part of my tribe ๐Ÿ˜‚

This is basically aย Jamie Oliverย recipe {thank you Jamie) with a bit of Debbie added to it. I hope you enjoy it as much asย my family do.

Debbie x

Ingredients

  • 300g rigatoni
  • 1 bunch fresh basil leaves
  • 4 mixed colour capsicums, sliced
  • 2 red onions
  • 1 long red chilli, chopped (optional)
  • 250g cherry tomatoes, halved
  • 1 tsp small capers
  • red wine vinegar or balsamic
  • 1/2 cup shaved parmesan, or more
  • 250g ricotta
  • extra virgin olive oil
  • 4 clove garlic
  • Salt and pepper to taste

Method

  • Deseed and finely slice the capsicums and halve the tomatoes. Peel and finely slice the onions and garlic. Put everything into a large deep dish, drizzle all over with extra virgin olive oil and season with salt and pepper. Give everything a good mix.
  • Make some space in the middle of the mixture, then drain the ricotta and place it in the tray. Roast for 45 minutes at 180, or until the vegetables are soft and starting to caramelise.
  • In the meantime, cook the rigatoni in boiling water according to the packet instructions.
  • Remove the dish from the oven and transfer the ricotta to a plate. Addย a splash of vinegar to the capsicums and mix well. Place the tray over a medium heatย for about 1 minute.
  • Drain the pasta, keeping a mugful of the starchy cooking water. Add the pasta and a splash of cooking water to the dish and toss everything together.
  • Grate over the parmesan and tear in the reserved basil leaves. Give everything one last stir, then spoon over the ricotta. You can drizzle with some extra virgin olive oil again if you like.
  • Lovely served with a green salad.
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