Mezze Penne with Roasted Peppers and Ricotta

Method

1. 1

   Heat the oven to 230°C. Halve and seed the peppers and put them cut side down on a rimmed baking sheet. Tuck the unpeeled garlic clove beneath one half. Roast for 23–28 minutes, until the skins are blistered and dark in patches.Heat the oven to 450°F. Halve and seed the peppers and put them cut side down on a rimmed baking sheet. Tuck the unpeeled garlic clove beneath one half. Roast for 23–28 minutes, until the skins are blistered and dark in patches.

   Start 23 min timer
2. 2

   Transfer the peppers to a bowl, cover and rest for 8 minutes. Peel the peppers, squeeze the softened garlic out of its skin and blend both with the ricotta, oil and a pinch of salt until smooth.

   Start 8 min timer
3. 3

   While the peppers rest, cook the mezze penne in salted water until al dente. Reserve 200 ml of cooking water. Drain and return the pasta to the warm pot off the heat.While the peppers rest, cook the mezze penne in salted water until al dente. Reserve ¾ cup (200 ml) of cooking water. Drain and return the pasta to the warm pot off the heat.

4. 4

   Fold in the pepper sauce and add the reserved water a little at a time until the cream coats the penne. Taste for salt and serve with torn basil and black pepper.