Pasta with roasted pepper cream, olives and almonds

Name: Pasta with roasted pepper cream, olives and almonds
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: Spaghettoni large 11.3 oz; Red peppers 2; Taggiasca olives pitted 1.4 oz; Almond slices 1 oz; Garlic 2 cloves; Basil to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 15 min
Cook time: 45 min
Serving: 4 persone

PRESENTATION

During the summer months, peppers brighten up the vegetable stalls with their vibrant colors and enhance various recipes with color and flavor… like the pasta with roasted pepper cream, olives, and almonds, a tasty and flavorful vegetarian idea!

Peppers roasted in the oven add a slightly smoky aftertaste to their natural sweetness, which pairs perfectly with the saltiness of Taggiasca olives. The crunchy touch of almonds and the fresh scent of basil complete this first course, with spaghettoni being the ideal pasta shape.

Simple and genuine, the pasta with roasted pepper cream, olives, and almonds will delight you with its enveloping sauce, to enjoy forkful after forkful!

Try these variants of pasta with pepper cream:

Paccheri with grilled pepper cream and ricotta
Spaghetti with pepper cream and octopus
Pasta with pepper cream and taleggio
Pasta with pepper cream and ricotta

INGREDIENTS: Spaghettoni 11.3 oz (320 g) - large; Red peppers 2; Taggiasca olives 1.4 oz (40 g) - pitted; Almond slices 1 oz (30 g); Garlic 2 cloves; Basil to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Pasta with roasted pepper cream, olives and almonds

To prepare the pasta with roasted pepper cream, olives, and almonds, first place the whole peppers on a baking sheet, coat well with oil 1, and bake in a static oven at 482°F for about 30 minutes. When they are well roasted, remove from the oven 2 and cover immediately with plastic wrap 3. Let them cool and meanwhile, put a pot full of water on the stove to cook the pasta.

Once cooled or lukewarm, peel the peppers and remove the seeds, then transfer them to a pitcher 4. Blend with an immersion blender 5 to get a smooth cream, then adjust the salt 6.

Mix 7 and set aside. At this point, the water will have come to a boil, so salt it and cook the spaghettoni for 2 minutes less than the time indicated on the package 8. Meanwhile, in a pan, flavor some oil with 2 cloves of garlic 9.

After a couple of minutes, remove the garlic 10 and pour in the pepper cream 11. Drain the spaghettoni directly into the pan with the sauce 12, add a splash of cooking water, and mix everything together.

Add the olives 13, pepper, and mix again. Plate and complete with almond flakes 14 and a few basil leaves. Your pasta with roasted pepper cream and almonds is ready to be served 15!