Roast vegetables with green olives and ricotta
28 April 2009
Roast vegetables with green olives and ricotta
Prep time: 5mins
Cook time: 25mins
Serves: 4
Ingredients: 1aubergine chopped, 1red pepper chopped, 4ripe tomatoes diced, 6whoel garlic cloves peeled, ½tsp crushed chilli flakes, 5tbsp extra virgin olive oil for tossing, 125g pitted green olives, 125 ricotta crumbled, 1handful fresh basil leaves, freshly grated parmesan to serve
Method: Preheat oven 200*C/GM6. Toss veg with chilli flakes and oil. Roast until soft 20mins. Boil pasta, drain, toss in 2tbsp olive oil. Add veg to pasta, add ricotta and basil. Serve immediately with parmesan.
Adapted from Pasta by Ed Treuille and Anna Del Conte. Published by Dorling Kindersley.
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