Pasta with Bell Pepper Cream

Method

1. Cut the bell pepper into large slices, removing stem and seeds. Cut the tomatoes into pieces.
2. In a pan, sauté two cloves of garlic in a drizzle of olive oil without browning.
3. Add the bell pepper and tomatoes. Season with salt and pepper. Add a few basil leaves. Cook over medium-high heat for about 15 minutes, stirring occasionally.
4. Meanwhile, cook the penne pasta al dente.
5. Remove the garlic from the pan. Blend the pepper-tomato mixture until smooth (optionally pass through a sieve for a finer cream).
6. Drain the pasta and transfer it to the pan with the cream. Add a splash of pasta cooking water to loosen.
7. Serve with grated pecorino cheese, chili flakes, and a drizzle of olive oil.