Pasta with Bell Pepper Cream

Method

1. Sauté the onion and garlic clove with a pinch of salt in a little oil until soft.
2. Prepare the bell peppers: roast them on a flame or in the oven to remove the skin, or peel with a vegetable peeler. Remove seeds and cut into large chunks.
3. Add the peppers to the pan, turn up the heat and sauté for about 5 minutes. Then lower the heat, add a glass of water, cover and simmer for about 20 minutes until very tender.
4. Meanwhile, prepare the crunchy topping: cut stale bread into thin slices, then strips, then small cubes. In a pan, toast the bread cubes and almonds with a drizzle of olive oil until golden and crispy. At the end, add chopped parsley and set aside.
5. Blend the cooked peppers (with their cooking liquid) into a smooth cream.
6. Cook the pasta in salted boiling water until al dente. Drain and transfer directly into the pan with the pepper cream. Finish cooking the pasta in the cream, adding some pasta water as needed.
7. Finish with a drizzle of raw olive oil and serve immediately with the crunchy breadcrumb and almond topping.