Pasta with Bell Pepper Cream

Pasta with bell pepper cream is a delicious dish that tastes of summer and Mediterranean warmth. Here’s how to prepare it with an Italian touch:

Ingredients

• Red bell peppers, about 2 large
• Garlic clove, 1
• White onion, 1 small
• Fresh basil, a few leaves
• Short pasta (penne, rigatoni or similar), 320 g
• Extra virgin olive oil, as needed
• Salt and pepper, to taste
• Grated Parmesan, for serving
• Salted ricotta (optional), to taste.

Preparation

1. Start by washing and cleaning the peppers, removing the seeds and internal filaments, and cut them into strips or pieces.
2. Finely chop the onion and garlic. In a large skillet, sauté the onion and garlic in extra virgin olive oil until they become translucent.
3. Add the peppers to the skillet and let cook over medium-low heat until they become soft, about 15-20 minutes. During cooking, you can add a little water if necessary to prevent the peppers from sticking.
4. Meanwhile, bring a pot with plenty of salted water to a boil and cook the pasta according to the instructions on the package.
5. Once the peppers are cooked and soft, transfer them to a blender or use an immersion blender to create a smooth cream. Adjust salt and pepper to taste.
6. Drain the pasta al dente and reserve some of the cooking water. Pour the pasta into the skillet with the pepper cream, add a little cooking water to reach the desired consistency and toss everything to combine well.
7. Plate the pasta, adding hand-torn fresh basil and a grating of Parmesan.
8. If desired, you can add some flakes of salted ricotta for an extra savory touch.

Trivia

This pasta is an excellent way to enjoy the sweet and round flavor of peppers. It lends itself to numerous variations: for example, some add anchovies or capers for a more flavorful version, while others prefer a spicy note with the addition of fresh or powdered chili. Pasta with bell pepper cream is one of the many delights of Italian cuisine that celebrates the simplicity of fresh, seasonal ingredients.