Jamie Oliver recipes

Preheat the oven to gas 4, 180°C, fan 160°C
Deseed and finely slice 4 mixed-colour peppers and halve a handful of cherry tomatoes
Finely slice 2 red onions and 4 cloves of garlic, saving a few slices of garlic
Pick the leaves for a bunch of fresh basil (30G) and set aside, then finely chop the stalks
Put everything in a large, deep roasting tray with 1 tbsp olive oil and a pinch of salt and pepper
Make some space in the middle of the mixture, then drain 250G ricotta and place it in the tray
Scatter over the remaining garlic slices, drizzle with some olive oil and roast for 45 mins
Cook 300G rigatoni in lots of salted boiling water to pack instructions
Remove the ricotta to a plate, add a splash of vinegar to the peppers and mix well
Place the tray on a medium heat. Drain the pasta, keeping a mugful of the starchy cooking water
Add the pasta and a splash of cooking water to the tray and toss everything together
Grate over 20G pecorino or Parmesan and tear in the basil leaves.
Give everything one last stir, then spoon over the ricotta. Lovely with a green salad

Pepper and tomato pasta traybake

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