Roasted Red Pepper and Tomato Ricotta Pasta

Instructions

1. Heat the oven. Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil.
2. Prepare the garlic. Slice about 1/4 inch from the top of the garlic head to expose the cloves. Drizzle the exposed cloves with a little of the olive oil, then wrap the head loosely in foil.
3. Season the vegetables. Place the bell peppers, tomatoes, and shallots on the baking sheet. Drizzle with the remaining olive oil and sprinkle with the salt and black pepper. Toss to coat, then arrange the peppers cut-side down. Place the wrapped garlic on the sheet.
4. Roast. Roast for 30 to 40 minutes, stirring the tomatoes and shallots once, until the tomatoes have burst, the shallots are tender, and the peppers are soft and lightly charred. If the garlic is not completely soft, roast it for another 5 to 10 minutes.
5. Blend the sauce. Let the vegetables cool for about 5 minutes. Transfer the peppers, tomatoes, shallots, and any juices from the pan to a blender. Squeeze the softened garlic cloves from their skins into the blender. Add the broth, ricotta, Pecorino Romano, basil, and Italian seasoning, and blend until smooth. When blending warm ingredients, remove or loosen the blender’s center vent and cover it with a folded kitchen towel so steam can escape.
6. Cook the pasta. Bring a large pot of generously salted water to a boil. Cook the spaghetti until about 1 minute shy of al dente. Before draining, reserve at least 1 cup of pasta water.
7. Finish the pasta in the sauce. Pour the blended sauce into a large skillet and warm it over medium-low heat. Taste and add salt or pepper if needed. Add the drained spaghetti and 1/4 cup of pasta water. Toss for 1 to 2 minutes, until the pasta is al dente and coated. Add more pasta water a few tablespoons at a time, only if the sauce is too thick.
8. Serve. Divide among bowls and finish with freshly grated Parmesan and, if you like, torn basil.