Pasta with Peppers

Method

1. Put oil and whole peeled garlic cloves in a pan, turn on the heat.
2. Add finely sliced onion and sauté.
3. Cut the peppers into not-too-thick strips and add them to the pan with some basil leaves and a pinch of salt.
4. Cover and cook over low heat until the peppers are soft, stirring occasionally. Add a little water if needed.
5. Meanwhile, bring pasta water to a boil, salt it, and cook the penne al dente (about 11 minutes).
6. When the peppers are ready, remove the garlic cloves.
7. (Optional) Set aside a few pepper strips for garnish.
8. Blend the remaining peppers with 2-3 tablespoons of fresh cream. Taste and adjust salt.
9. Return the pepper cream to the pan over low heat. If too thick, add some pasta cooking water.
10. Drain the pasta al dente and transfer it directly to the pan with the cream. Raise the heat and toss to coat.
11. Plate the pasta, add the reserved pepper strips, grate ricotta salata to taste, and optionally a crack of black pepper.