Creamy Rigatoni with Roasted Yellow Pepper, Green Olives and Ricotta with Crispy Capers and Oregano Crumbs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the yellow peppers on a baking tray, toss with 1 tablespoon olive oil, a pinch of salt, and some black pepper. Roast for 20 to 22 minutes, until tender with browned edges.

2. 2

   While the peppers roast, bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package timing. Reserve 120 ml / 1/2 cup of the pasta water, then drain the pasta.

3. 3

   In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the breadcrumbs, 1 finely chopped garlic clove, half of the dried oregano, and the capers. Cook for 3 to 4 minutes, stirring, until the crumbs are golden and the capers are crisp. Transfer to a plate so they do not keep toasting.

4. 4

   Place the roasted peppers in a blender or tall mixing cup with the ricotta, 30 g / 1/3 cup of the grated Parmesan, the shallot, 2 garlic cloves, the butter, the red pepper flakes if using, the lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon salt, some black pepper, and 60 ml / 1/4 cup of the reserved pasta water. Blend until smooth and creamy.

5. 5

   In the same large skillet, heat the remaining tablespoon of olive oil over medium-low heat. Pour in the pepper sauce and cook for 2 minutes, stirring. If it looks too thick, add a little more reserved pasta water.

6. 6

   Add the cooked rigatoni and the green olives to the skillet. Toss well for 1 to 2 minutes so the pasta is evenly coated and glossy. Adjust with more salt, black pepper, or extra splashes of pasta water if needed.

7. 7

   Divide the pasta among shallow bowls and finish with the remaining Parmesan and the crispy caper-oregano crumbs on top. Serve immediately.