Ingredients

- 180g of pasta (we used penne)

- 2 red peppers

- 3 tblspoons of ricotta

- olive oil

- salt and pepper

Wash and cut the red peppers, taking out the white part inside them. Place them in a oven tray and cook for 30min at 200°C (390F), until the peel starts to be burned.

Remove the peel carefully, if the peel doesn't come out easly it means they are nott cooked enough. Put them back in the oven for more time. Once you peel the red peppers cut them in smaller pieces and put them in a mixer. Add 3 tblspoons of ricotta,

2 tblspoons of olive oil and salt and pepper to taste. Mix really well everything until you get a creamy consistency.

Boil a pot of water, and add salt.

Weigh the pasta and add it in the boiling water. Strain when cooked "al dente" and add the pasta to the pot again.

Add the sauce and mix well. Serve warm.