Spaghettoni with Roasted Red Pepper Cream

Method

1. Grease 2 whole red bell peppers and place them on a baking sheet. Bake in a static oven at 250°C for about 30 minutes.
2. Cover them with plastic wrap and let them cool.
3. Peel the peppers and remove the internal seeds.
4. Blend them in a jar with a pinch of salt.
5. Heat oil in a pan, add 2 cloves of garlic, and when they are well browned, remove them.
6. After removing the garlic, add the blended peppers to the pan.
7. Cook the spaghettoni in salted water.
8. Drain the pasta al dente directly into the pan.
9. Add a bit of pasta cooking water, taggiasche olives, a drizzle of oil, pepper, and toss to combine.
10. Plate and finish with sliced almonds and fresh basil leaves.