Ricotta Calamarata Pasta and Roasted Pepper

1
Preheat the oven to 200 c fan
2
Place red pepper, tomato, garlic, chili, smoked paprika and vinegar in a roasting tin, toss with SEGGIANO EVOO and roast for 30-40 minutes until the vegetables start to blacken.
3
Tip the cooked pepper mixture into a food processor and blitz until smooth. Keep sauce warm in a saucepan.
4
Add your pasta to the water. Make sure the water is boiling and brought back to the boil quickly once the pasta has been added.
Do not over cook your pasta, many Italians choose to drain their pasta 30 seconds before the recommended cooking time to maintain a firm “al dente’ texture.
Once your pasta is cooked, drain, reserving 125ml of the cooking water and returning the pasta to the saucepan.
5
Add the warm pepper sauce, olives and the cooking water, toss to combine and season well.
Divide the pasta between the bowls and top with the ricotta and the extra chili flakes.

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