Roasted Vegetable Sauce

Preheat the oven to 180 °C and add halved, deseeded bell peppers, cherry tomatoes, and onion cut into large pieces to a baking dish. Cut off the top of the garlic head and place it among the tomatoes. Drizzle everything with oil, season with salt and pepper, and place in the hot oven for 40 minutes. The bell peppers, tomatoes, and garlic should soften completely during baking.

Fill a large pot with water, salt it well, and bring to a boil. Add spaghetti to the boiling water and cook al dente. Let the roasted vegetables cool slightly, then squeeze the head of garlic to extract the individual cloves; if it's still too hot, use paper towels to help.

Blend everything together with the sun-dried tomatoes, basil, and ricotta until a smooth sauce forms. Mix the cooked pasta with the finished sauce; if it's too thick, add a little pasta water. Transfer to plates, sprinkle with finely grated Parmesan and a little chopped basil. Enjoy!