Penne with Roasted Tomatoes and Red Peppers

Cut red peppers in half lengthwise. Broil, cut side down, on foil- or parchment paper-lined rimmed baking sheet until skins are blackened, about 15 minutes. Let cool enough to handle. Peel off blackened skins; remove cores and seeds. Slice peppers and set aside. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Meanwhile, quarter tomatoes; arrange, cut side up, on foil- or parchment paper-lined rimmed baking sheet. Cut just enough off top of each garlic head to expose cloves; add, cut side up, to baking sheet. Drizzle 2 tbsp (25 mL) of the oil and sprinkle half each of the salt and pepper over tomatoes and garlic. Turn garlic cut side down. Roast in 425°F (220°C) oven until garlic is tender and tomatoes are wrinkly and starting to brown, about 45 minutes. Let stand until cool enough to handle.

Meanwhile, in large pot of boiling salted water, cook penne until tender but firm, 8 to 10 minutes. Reserving 1/3 cup (75 mL) of the cooking liquid, drain and return to pot. Add roasted peppers and tomatoes, remaining oil, salt and pepper, reserved cooking liquid, half of the ricotta and the basil; toss to coat.

Squeeze garlic out of skins; add to pasta and toss to combine. Serve topped with remaining ricotta.

Source : Canadian Living Magazine: November 2002