Rigatoni with summer vegetables

Ingredients:

• 1 cup cherry tomatoes, halved
• 1/4 cup extra-virgin olive oil + more as needed
• 2 cloves garlic, finely chopped
• 1 yellow bell pepper, halved and seeded
• 2 carrots, cut in half lengthwise
• 280 g rigatoni
• 1 bunch of broccoli, florets finely chopped
• 3/4 cup torn fresh basil leaves
• 1/4 cup coarsely chopped fresh chives
• 0.5 cups of ricotta cheese (about 50 g)

Preparation:

1. Bring a large pot of salted water to a boil. Preheat the grill to high heat.
2. Place the tomatoes in a large heatproof bowl and season with a generous pinch of salt and black pepper. Cook the garlic in olive oil in a small saucepan over medium heat until softened but not browned, 5 minutes. Drizzle the garlic oil over the tomatoes and toss to coat.
3. Lightly brush the bell pepper and carrot halves with olive oil. Grill, turning occasionally, until grill marks appear, about 10 minutes. Transfer to a cutting board and slice the pepper and carrot into thin strips. Add to the tomatoes and toss.
4. Add the pasta to boiling water and cook according to package directions until al dente, adding the broccoli 2 minutes before the end of the cooking time. Separately, pour off 0.5 cups of water and drain the pasta and broccoli in a colander. Add the pasta to the vegetables along with 2 tablespoons of the cooking water; stir to coat, gradually adding more water if the pasta seems dry. Season with salt and pepper to taste.
5. Add basil and chives to the pasta and toss again. Divide among plates and sprinkle with ricotta salata.