Pasta with Roasted Pepper Cream

Method

1. Preheat the oven to 200–220°C. Place whole bell peppers on a baking sheet and roast for about 30 minutes, until the skin is blackened.
2. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let them cool. The steam created will help loosen the skin.
3. Once cool enough to handle, peel off the skin (it should come off easily). Cut the peppers in half, remove the seeds and internal white membranes. Dice a small portion of the peppers (both yellow and red) and set aside for later. Reserve the rest for the cream.
4. In a blender or food processor, combine the reserved roasted pepper flesh, a few sun-dried tomatoes, a drizzle of olive oil, and a pinch of salt. Blend until smooth but still slightly chunky. Set the cream aside.
5. Bring a large pot of salted water to a boil. Cook the pasta (e.g., mezze maniche) until al dente. Reserve some pasta water before draining.
6. In a large pan, heat a little olive oil over medium heat. Add a roughly chopped onion and sauté until softened and translucent.
7. Add the diced reserved pepper pieces and a couple of whole sun-dried tomatoes. Cook for 1–2 minutes, stirring occasionally.
8. Add the baccalà (previously desalted and cut into large chunks) to the pan. Cook for 2–3 minutes, gently flipping the pieces until heated through.
9. Pour the roasted pepper cream into the pan and stir to combine everything. Let the sauce heat through.
10. Add the drained pasta to the pan, along with a splash of the reserved pasta water if needed. Toss well so the pasta is evenly coated in the sauce.
11. Add a generous handful of pitted Gaeta olives and a few fresh mint leaves. Toss again gently.
12. Serve immediately, garnished with additional olives and fresh mint leaves. Optionally, for a vegetarian version, finish with grated pecorino, parmigiano, or ricotta salata instead of the baccalà.