Pasta with Bell Peppers

Method

1. Roast the bell peppers at 200°C for 30 minutes until charred.
2. Open the peppers and scrape off the skin.
3. Set aside two peppers.
4. For the cream: blend two peppers with sun-dried tomatoes, oil, and a pinch of salt until smooth.
5. In a pan, sauté half a julienned onion with the reserved pepper (some of the roasted peppers).
6. Add water, olives, and mint.
7. Add more sun-dried tomatoes.
8. Combine the cream with the soffritto and mix.
9. Serve with pasta (not explicitly mentioned in the transcript).