Roasted Pepper and Ricotta Pasta

Instructions

1. 1

   Choose ricotta labeled suitable for vegetarians, made without animal rennet. Drain jarred roasted red peppers and measure out 400 g. Finely chop the garlic and tear the basil leaves.

2. 2

   Bring the water and 1½ teaspoons of the salt to a boil in a large pot. Add the penne and cook according to the package directions until al dente, usually 10–12 minutes. Before draining, reserve 250 ml of the pasta cooking water.

3. 3

   While the pasta cooks, blend the drained peppers, ricotta, remaining ½ teaspoon salt and black pepper until smooth.

4. 4

   Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook for 30–60 seconds, stirring, until fragrant but not browned. Stir in the pepper sauce and warm gently for 2–3 minutes without boiling.

5. 5

   Add the drained penne, half the basil and 100 ml of the reserved pasta water to the skillet. Toss over low heat for 1–2 minutes, adding more reserved water a little at a time if needed, until the sauce coats the pasta. Divide among four bowls and finish with the remaining basil.