CHARRED SWEET-PEPPER PASTA

Serves 4

EASY

GREAT VALUE Preparation: 10 minutes Cooking: 20 minutes

Woolworths slicing tomatoes 6, halved Woolworths cherry tomatoes 400 g Woolworths tricolore peppers

2 x 250 g punnets, seeded and chopped Woolworths mixed Italian olives 60 g garlic 4 cloves, chopped chillies 2, chopped olive oil 3T balsamic vinegar 2T sea salt and freshly ground black pepper, to taste

Woolworths soft ricotta 2–3 T papardelle pasta 500 g fresh basil, for serving

1 Preheat the oven to 220°C. Arrange the tomatoes, peppers, olives, garlic and chilli in a large, deep baking tray. Drizzle with

2 T olive oil and the balsamic vinegar and season. Roast for 20 minutes or until caramelised and slightly softened, shaking the pan occasionally to ensure even cooking. 2 Cook the pasta until al dente, then drain, reserving some pasta water.

Add the warm pasta to the hot baking tray with the ricotta and the remaining olive oil and toss, adding a little pasta water to loosen if necessary. Serve hot with the basil. FAT-CONSCIOUS, MEAT-FREE

WINE: Arendsig Shiraz