Roast Vegetables with Green Olives and Ricotta Recipe
Ingredients
| 1 aubergine, cut into 1cm (1/2 in) cubes | ||
| Yellow pepper | 1 To taste, cut into pieces | |
| Fennel bulb | 1 Small, cut into pieces | |
| 4 ripe tomatoes, cut into quarters | ||
| Garlic | 6 Clove (5gm), peeled | |
| 1/2 tsp crushed chilli flakes | ||
| Extra virgin olive oil | 5 Tablespoon | |
| Salt, black pepper | ||
| Pasta | 500 Gram, dried | |
| Additional extra virgin olive oil for tossing | ||
| Green olives | 125 Gram, pitted | |
| Ricotta | 125 Gram, crumbled | |
| Basil leaves | 1 Cup (16 tbs) | |
| Freshly grated parmesan to serve | ||
Directions
Preheat oven to 200°C (400°F) Gas 6.
Toss aubergine, red or yellow pepper, fennel, tomatoes and garlic with chilli flakes and oil to coat well.
Spread out on a baking tray.
Sprinkle with salt and pepper.
Roast until soft and lightly charred, 20-25 minutes.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Drain.
Return drained pasta to the warm pasta pot and toss in 2 tbsp additional olive oil.
Add roasted vegetables to pasta and toss well to coat.
Add olives, ricotta and basil.
Serve immediately with parmesan.
Toss aubergine, red or yellow pepper, fennel, tomatoes and garlic with chilli flakes and oil to coat well.
Spread out on a baking tray.
Sprinkle with salt and pepper.
Roast until soft and lightly charred, 20-25 minutes.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Drain.
Return drained pasta to the warm pasta pot and toss in 2 tbsp additional olive oil.
Add roasted vegetables to pasta and toss well to coat.
Add olives, ricotta and basil.
Serve immediately with parmesan.
Chef
