Roasted Red Pepper and Ricotta Pasta

Instructions

1. 1

   Bring a large pot of water to a boil. Add the spaghetti and cook according to the package directions until al dente.

2. 2

   Before draining the spaghetti, reserve about 250 ml of the pasta cooking water. Drain the spaghetti and set it aside.

3. 3

   While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until soft and translucent.

4. 4

   Add the minced garlic and cook for about 30 seconds, stirring continuously, until fragrant.

5. 5

   Stir in the tomato paste and cook for 1–2 minutes, until it darkens slightly and coats the onion.

6. 6

   Transfer the cooked onion mixture to a blender. Add the roasted red bell peppers and ricotta, then blend until smooth and creamy. If necessary, add a small amount of reserved pasta water to help the mixture blend.

7. 7

   Pour the sauce back into the skillet and warm it over medium-low heat. Add the fresh spinach and cook for 2–3 minutes, stirring, until wilted.

8. 8

   Add the drained spaghetti to the skillet and toss until evenly coated. Gradually mix in enough reserved pasta water to create a smooth sauce that clings to the pasta.

9. 9

   Stir in most of the grated Parmesan and cook for 1 minute. Remove the skillet from the heat.

10. 10

    Divide the pasta among serving dishes, garnish with the remaining Parmesan, and serve immediately.