Pasta with Pepper Cream

Method

1. Clean the bell peppers: remove the white fibrous parts and cut them into small pieces.
2. Remove the stems from the tomatoes and cut them roughly.
3. In a pan with a drizzle of oil, add a garlic clove, the peppers, and the tomatoes.
4. Add torn basil leaves, salt, and pepper. Cook for about 15 minutes.
5. Transfer the cooked vegetables to a blender and blend until smooth to obtain a cream.
6. Meanwhile, cook the pasta in boiling salted water.
7. Return the pepper cream to the pan to heat it. Add a bit of pasta cooking water if needed (not necessary here as it is already thick).
8. Drain the pasta al dente directly into the sauce and mix well.
9. Serve with a few fresh basil leaves.