Tagliatelle with roasted vegetables and ricotta.

4 servings

-250g egg tagliatelle of durum wheat
-4 bell peppers
-16 pieces of dried tomatoes
-4 – 6ch.l. Caper
-6-8 tbsp ricotta
-4 sprigs of green basil
-olive oil
-salt pepper

1. Preheat oven to 200 ° C, the peppers with olive oil to grease all sides and bake for 20-30 minutes, until the skin is not darkened. Take them out of the oven, put in a plastic bag, close the bag. After 15 minutes, when the peppers have cooled slightly, remove the peel and remove seeds. Cut into strips.
2. Boil Pasta, following the instructions on the package. Drizzle with olive oil.
3. Coarsely chop dried tomatoes and finely chopped basil.
4. The paste is put on a plate, spread pepper and sun-dried tomatoes, all a bit mixed, add the capers. On each serving 1-2 tablespoons crumbled ricotta. Add salt and pepper to taste, add the chopped basil and drizzle with olive oil.

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