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  • Writer's pictureRosangela Atte

Tortiglioni With Roasted Red Pepper, Ricotta, and Toasted Almonds

Updated: Feb 10

It's one of the easiest, most flavorful pasta dishes you'll ever make!

Let's make it!


-100 gr tortiglioni

-1/2 cup ricotta

-1 roasted, peeled and seeded red bell pepper (not in vinegar)

-2 Tbsp sliced almonds

-2 Tbsp EVOO

-2 Tbsp Parmigiano Reggiano

-Fresh basil

-Pinch of salt


1. Toast the almonds on medium-low heat while tossing them.

2. When water comes to a boil, start cooking the pasta.

3. When the pasta is cooked halfway, add the roasted pepper, ricotta, and 1/2 cup of pasta water to a blender and blend until smooth.

4. Add the oil to a pan, and when hot, add the sauce and simmer for a couple of minutes.

5. By now, the pasta should be almost aldente, so add it to the sauce and cook for two minutes while stirring

6. Turn the heat off, add the basil, and Parmigiano, and toss.

7. Plate, top with almonds, and enjoy!

Buon Appetito Amici!

Find all ingredients at @capribakerybistro

#easypasta #easyrecipe #vegetarianitalian #vegetarianpasta #foodandwine #deliciouspasta #italianfood #ricotta #roastedredpeppers

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This pasta dish transports me to my beloved Napoli, every time I make it. I remember my nonno Pasquale coming home on Sundays, with bags full of fresh fish, that he bought 'al mercato'. He would plop

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