• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup (60ml) olive oil 2 cloves garlic, crushed teaspoon dried chilli flakes 4 large (1.1kg) red capsicum, sliced thinly cup (60ml) water 375g pappardelle pasta cup finely chopped fresh chives salt 2 cups (400g) ricotta cheese cup (100g) ricotta cheese, sliced, extra NOTE: The capsicum mixture can be made several hours ahead; reheat capsicum mixture and complete recipe just before serving.

Instructions Jump to Ingredients ↑

  1. Heat oil in a large saucepan, add garlic and chilli; cook, stirring, until fragrant. Add the capsicum and water; simmer, covered, for 15 minutes or until the capsicum is soft.

  2. Meanwhile, cook the pasta in a large saucepan of boiling, well-salted water until just tender; drain.

  3. Combine the capsicum mixture, pasta and chives in pan and season to taste with salt.

  4. Break ricotta into large pieces, add to pasta; toss gently.

  5. Serve pasta topped with extra ricotta. Sprinkle with extra dried chilli and drizzle with a little extra olive oil, if desired.

  6. Not suitable to freeze. Suitable to microwave.

  7. Photography by Brett Stevens.


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