Roast Vegetables With Green Olives And Ricotta
|Aubergine||1 , cut into 1/2 inch cubes|
|Pepper||1 , cut into 1/2 inch cubes (Red Or Yellow)|
|Fennel bulb||1 Small, cut into 1/2 inch cubes|
|Ripe tomatoes||4 , cut into quarters|
|Whole garlic||6 Clove (30 gm), peeled|
|Crushed chili flakes||1⁄2 Teaspoon|
|Extra virgin olive oil||5 Tablespoon|
|Dried pasta||1 Pound (500 Gram)|
|Extra virgin olive oil||1 Tablespoon (Additional For Tossing)|
|Pitted green olives||4 Ounce (125 Gram)|
|Ricotta||4 Ounce, crumbled (125 Gram)|
|Basil leaves||1⁄4 Cup (4 tbs)|
|Freshly grated parmesan||1 Tablespoon (To Serve)|
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.
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.