Pasta with Cherry Tomatoes, Stracciatella, and Friggitelli

Method

1. Preheat the oven to 120–140°C. Cut the cherry tomatoes in half and place them on a baking sheet lined with parchment paper. Season with a pinch of salt, a pinch of sugar, dried oregano, and a drizzle of olive oil if desired. Roast for 1 to 1¼ hours until the tomatoes are wilted and slightly caramelized. Alternatively, for a quicker version, sauté halved tomatoes in a pan with olive oil until softened.
2. Cut the friggitelli peppers into thin rounds.
3. In a large pan, heat a generous drizzle of olive oil over medium heat. Add one whole garlic clove (slightly crushed) and a few slices of garlic. Add the sliced friggitelli and sauté, stirring occasionally, until they turn a paler green and are just tender (do not overcook). Remove the whole garlic clove and turn off the heat. Set aside.
4. Bring a large pot of salted water to a boil. Add the pasta (tortiglioni or your preferred shape) and cook until al dente. Reserve about ½ cup of pasta water before draining.
5. Place the drained pasta in a large serving bowl or return to the pot. Add the roasted tomatoes and the stracciatella. Toss well, adding a couple of tablespoons of the reserved pasta water to create a creamy consistency that coats the pasta.
6. Top the pasta with the sautéed friggitelli.
7. Grate or crumble smoked ricotta (ricotta affumicata) over the top. Garnish with fresh basil leaves. Add crushed red pepper flakes if desired. Serve immediately.