Roasted peppers sauce

This is for the ones who can't wait for the summer to come.

The roasted peppers sauce screams summer, and you will never get enough of it. You can use it to season bruschette and as a creamy pasta sauce and, most importantly, your home will smell so good after cooking it. In this recipe, we will use the sauce to season pasta.

Pasta with Roasted peppers sauce

What's the deal with roasted peppers sauce?

As you might know, in Italy we fight over recipes' origins. This sauce sprouted a fight among 3 regions: Puglia, Calabria and Basilicata. They all claim to have invented the first version of this sauce, and nobody gives up.

What we definitely know is that the Roasted peppers sauce is prepared in the south of Italy over the summer, as we have a crazy abundancy of peppers. I can't weigh over the Regional fight, but I have crystal clear memories of my aunt Anna making liters of this sauce, then bring some over to family and friends to share.

So, follow the only sure tradition: make a lot and share it!

Peppers and onions

INGREDIENTS:

This recipe is for 2 servings of pasta with creamy pepper sauce, and it takes about 30 minutes. We recommend to use long pasta, such as spaghetti and linguine.

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• 200 g spaghetti

• 2 bell peppers (better if you mix yellow and red ones)

• 1 onion

• 2 spoons nutritional years of plant-based cheese

• a few basil leaves

• warm water (or vegetable broth), as needed

• 20 g of tofu (better if smooth) or plant-based cream cheese

• salt to taste

• olive oil

• 1 spoon of tomato paste (concentrated tomato)

+ Macchè tip

• 70 g black olives

THE RECIPE:

1. Roast the vegetables Cut the peppers and onion into chunks. Place them on a baking tray, season with olive oil and salt, and roast at 180°C for about 15–20 minutes, until soft and slightly golden. Move them to a plate and let them cool down for a few minutes.
   

2. Blend it Transfer the cooked vegetables to a blender. Add the tofu (or cream), the nutritional yeast or the plant-based cheese, and the tomato paste. Blend until smooth, adding a bit of warm water or vegetable broth to achieve a creamy consistency.
   

3. Cook the pasta Bring a pot of water to a boil, add a spoonful of salt, and cook the pasta. Save a cup of cooking water. Drain the pasta a couple of minutes before it recommends on the package.
   

4. Combine & serve Pour the pepper cream into a bowl and add the drained pasta. Add a couple of spoons of cooking water. Break with your hands some basil leaves and drop them in the bowl. Mix everything together until well coated and creamy. Serve warm with extra olive oil.
   

MACCHÈ TIPS:

Pasta is all about texture, so let's add a bite to this dish! Get rid of the seeds, and cut the black olives in small pieces. Place them on a paper foil in an oven tray, and spread them well. Put them in the oven together with the peppers and onions. The olives crumbs need to be in the oven at 180°C for about 30minutes (so 10 minutes longer than the peppers and onions). The olives are ready when they are dry. Sprinkle them on the plate before serving.

Hanging peppers -somewhere in the South