Buy all ingredients right below the recipe
Ingredients
- 300g cherry tomatoes
- 2 red bell peppers
- 1 garlic bulb
- 1 red onion
- 1 handful of basil
- 40g sun-dried tomatoes
- 15g olive oil
- 120g ricotta
- 400g spaghetti
- A little salt
- A little pepper
- Parmesan for serving
Preparation
- 1Preheat oven to 180°C. Halve and deseed the bell peppers, then place them on a baking sheet with the cherry tomatoes and roughly chopped onion. Cut off the top of the garlic bulb and add it to the tray. Drizzle everything with olive oil, season with salt and pepper, and bake for 40 minutes, or until the vegetables are soft and roasted.
- 2Meanwhile, bring a large pot of water to a boil, salt generously, and cook the spaghetti al dente.
- 3Let the roasted vegetables cool slightly. Then squeeze out the garlic – use a paper towel if needed.
- 4Puree everything together with the sun-dried tomatoes, basil, and ricotta to form a creamy sauce. Mix the spaghetti with the sauce, adding a little pasta water if needed. Serve on plates, topped with Parmesan and fresh basil – and enjoy!
