Pasta with Peppers and Olives

Method

1. Clean the bell peppers: remove the fibrous inner parts and seeds. Slice the peppers into thin strips.
2. In a large pan, heat a generous drizzle of olive oil. Slice the spring onion and add it. Add one clove of garlic and sauté gently.
3. Add the sliced peppers, some basil leaves, and a pinch of salt. Cook slowly over medium-low heat.
4. Prepare the olives: roughly chop the mixed olives. Finely chop the parsley.
5. In a small pan, heat a little olive oil. Add breadcrumbs, chopped olives, and parsley. Toast until the breadcrumbs are crispy. This is the olive breadcrumb topping.
6. Cook the pasta in boiling salted water. Drain it 1–2 minutes before the recommended cooking time.
7. Transfer the pasta to the pan with the peppers. Toss together, finishing the cooking with a little pasta water if needed.
8. Add torn fresh basil leaves and mix.
9. Serve the pasta, topping with the crispy olive breadcrumbs and a few whole olives if desired. Finish with a drizzle of raw olive oil.