Ajvar orecchiette with ricotta and dill

Ingredients

• 200 gm orecchiette
• 150 gm ricotta, crumbled
• 1 tbsp finely chopped dill
• 1/2 tsp dried chilli flakes
• Ajvar
• 400 gm eggplant, halved lengthways
• 1 large red capsicum, seeds removed
• 2 garlic cloves, chopped
• 1 tbsp red wine vinegar
• 60 ml (1/4 cup) extra-virgin olive oil

Instructions

1. 1

   1.: For ajvar, preheat oven grill to high. Place eggplant and capsicum, cut-side down, on an oven tray lined with foil. Grill until skin starts to blister (6-8 minutes). Turn and cook until tender (4 minutes). Cool for 5 minutes.

2. 2

   2.: Scoop flesh from eggplant and place in a small food processor. Remove skin from capsicum; add capsicum to eggplant with garlic, vinegar and 2 tbsp oil; blend until smooth; season to taste.

3. 3

   3.: Place ajvar in a large saucepan over medium heat, stirring occasionally until heated through (5 minutes).

4. 4

   4.: Meanwhile, cook pasta in boiling salted water until al dente (6-8 minutes). Drain, reserving 125ml (½ cup) cooking water. Add pasta and reserved cooking water to sauce, tossing to coat.

5. 5

   5.: Combine remaining oil and dill. Divide pasta between bowls and serve topped with ricotta, dill oil and chilli.