Penne with Roasted Red Peppers and Ricotta Salata
This penne with roasted peppers and ricotta salata recipe is a true journey to Italy, right on your plate. The red peppers, slowly roasted in the oven, develop a caramelized sweetness that pairs perfectly with ricotta salata, a slightly salty and crumbly Italian cheese. You'll love the simplicity of this dish, where each ingredient reveals its authentic flavor. Olive oil and fresh basil bring Mediterranean freshness, while al dente pasta offers an irresistible texture. It's a versatile recipe, ideal for a family dinner or with friends. Let yourself be enchanted by the sunny aromas of Italy and savor every bite like a celebration.
Ingredients
- penne400g
- red bell peppers3
- olive oil4 tablespoons
- garlic2 cloves
- ricotta salata150g
- fresh basil1 bunch
- saltto taste
- black pepperto taste
Nutrition
Instructions
- 1
Preheat the oven to 200°C. Cut the peppers in half, remove the seeds, place them on a baking sheet skin side up, and roast for 20-25 minutes until the skin is charred.
- 2
Remove the peppers from the oven, cover with a clean towel, let cool, then peel off the skin and cut the flesh into strips.
- 3
Meanwhile, cook the penne in a large pot of boiling salted water according to the package instructions, until al dente.
- 4
In a large skillet, heat the olive oil, add the minced garlic and pepper strips, and sauté for 2-3 minutes over low heat.
- 5
Add the drained penne to the skillet with a little cooking water, toss to coat with the sauce, season with salt and pepper.
- 6
Serve immediately, garnished with crumbled ricotta salata and fresh basil leaves.
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