In this recipe, we use red capsicum, eggplant and red wine vinegar to create a rich ajvar sauce that pairs perfectly with ricotta and dill. Serve with a slice of crusty slice of buttered bread.
Ajvar orecchiette with ricotta and dill
An impressive pasta dish that's perfect for any day of the week.
- 15 mins preparation
- 25 mins cooking (plus cooling)
- Serves 2
Print
Ingredients
- 200 gm orecchiette
- 150 gm ricotta, crumbled
- 1 tbsp finely chopped dill
- ½ 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 (¼ cup) extra-virgin olive oil
Method
- 1For 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.
- 2Scoop 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.
- 3Place ajvar in a large saucepan over medium heat, stirring occasionally until heated through (5 minutes).
- 4Meanwhile, 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.
- 5Combine remaining oil and dill. Divide pasta between bowls and serve topped with ricotta, dill oil and chilli.
Notes
Ajvar is a sweet Serbian red pepper and eggplant condiment. It is also delicious with grilled meats or served as a dip. Simply double the recipe and keep refrigerated.
.jpg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)