Linguine With Roasted Peppers, Capers And Olives

Method

1. Roast the bell peppers at 200°C for about 30 minutes.
2. Cover the roasted peppers for 10 minutes to make peeling easier.
3. Peel the peppers and blend them with a pinch of salt and a drizzle of oil until smooth.
4. Cook the linguine al dente in salted boiling water.
5. In a pan, heat oil and grate a clove of garlic.
6. Add two almonds and a cup of desalted capers, chop quickly.
7. Add a handful of Gaeta olives and sauté everything for one minute.
8. Add breadcrumbs and toast until golden and aromatic.
9. Add the cooked linguine to the pan with the pepper cream and toss with a drizzle of oil.
10. Finish with the aromatic breadcrumb topping and serve.