ROASTED RED PEPPER LINGUINE

1. Preheat oven to 400°F (200°C). Slice the red peppers and tomatoes into quarters. Cut the top off the garlic head (about one-fifth). Place the peppers, tomatoes, and garlic on an oven-safe tray. Drizzle with olive oil, and season with salt and pepper. Bake for 30-40 minutes until the peppers are blistering and charred.
2. Cook the linguine according to the package instructions. Reserve some pasta water for the sauce. Set the cooked pasta aside and toss with a little olive oil to prevent clumping.
3. Remove the vegetables from the oven and let them cool for a few minutes. Place the peppers and tomatoes in a blender or food processor. Squeeze the roasted garlic cloves into the blender. Add the ricotta, pasta water, basil, some additional olive oil if desired, and Parmesan. Blend until smooth. Season with salt and pepper to taste.
4. Toss the cooked linguine with the sauce until well combined. Top with more Parmesan, fresh basil, and additional salt and pepper if desired.
5. And you are done! ✅