Ingredients Jump to Instructions ↓

  1. 4 red bell pepper s

  2. 3 tablespoons extra virgin olive oil

  3. 1 teaspoon balsamic vinegar

  4. 125g (4 1/2 oz/1 bunch) basil

  5. 400g (14oz) spaghetti

  6. 150g (5 1/2 oz) smoked ricotta (ricotta affumicata)

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200°C/400°F. 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.

  2. 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.


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