Spaghettoni with Roasted Pepper Cream

Instructions

1. Roast the Peppers: Preheat a static oven to 250°C. Grease the whole red peppers well with oil and place them on a baking tray. Roast for about 30 minutes until the skin is nicely browned.
2. Cool and Peel Peppers: Remove the peppers from the oven, cover them with cling film, and let them cool. Once cooled or slightly warm, peel off the skin by hand and remove the internal seeds.
3. Prepare Pepper Cream: Place the peeled peppers in a blender or jug and blend with a pinch of salt until smooth.
4. Cook Garlic: Heat oil in a pan and add two cloves of garlic. Cook until well browned, then remove the garlic from the oil.
5. Add Pepper Cream: Add the blended pepper cream to the pan with the garlic-flavored oil.
6. Cook Pasta: Cook the spaghettoni in salted boiling water until al dente but slightly undercooked by about 2 minutes.
7. Combine Pasta and Sauce: Drain the pasta directly into the pan with the pepper cream sauce, adding a little pasta cooking water to help emulsify the sauce. Stir well to combine.
8. Add Olives: Add the Taggiasca olives to the pasta and stir.
9. Serve: Plate the pasta and top with almond flakes and fresh basil leaves.