Roasted Red Pepper & Ricotta Calamarata | Seggiano
This roasted red pepper, tomato and garlic ricotta pasta is a simple and easy to follow, comfort-food dinner, that all the family will love.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at seggiano.com.
Ingredients
- 60ml SEGGIANO extra virgin olive oil
- 2 red peppers - deseeded and chopped
- 2 ripe tomatoes chopped
- 1 garlic clove crushed
- 1/4 tsp chilli flakes (plus extra to serve)
- 1/2 tsp smoked paprika
- 1tbs white balsamic vinegar
- 200g pitted black olives
- 330g SEGGIANO Calamarata pasta
- 250g Ricotta to serve
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