Savor this delightful Italian recipe for Pasta with Roasted Pepper Cream, Olives, and Almonds – a perfect vegetarian dish!

Pasta with Roasted Pepper Cream, Olives, and Almonds

During the summer months, colorful peppers brighten up the produce stands, enhancing various dishes with their vibrant hues and flavors. One such delight is Pasta with Roasted Pepper Cream, Olives, and Almonds, a tasty and vegetarian idea!

Oven-roasted peppers add a slightly smoky taste to their natural sweetness, perfectly complementing the brininess of Taggiasca olives. The crunchy touch of almonds and the fresh aroma of basil complete this dish, making it ideal with spaghetti.

Simple and genuine, Pasta with Roasted Pepper Cream, Olives, and Almonds will delight you with its enveloping sauce, forkful after forkful!

Also, try these variations of pasta with roasted pepper cream:

• Paccheri with Grilled Pepper Cream and Ricotta
• Spaghetti with Pepper Cream and Octopus
• Pasta with Pepper Cream and Taleggio
• Pasta with Pepper Cream and Ricotta

Ingredients

• 320g spaghetti
• 2 large red bell peppers
• 80g Taggiasca olives
• 50g almonds
• 2 tablespoons olive oil
• Salt, to taste
• Fresh basil, for garnish

Instructions

1. Preheat the oven to 200°C (392°F). Cut the peppers in half, remove the seeds, and place them skin-side up on a baking sheet. Roast for about 30 minutes until charred.
2. Once roasted, let them cool slightly, then peel off the skins and chop the flesh.
3. In a blender, combine the roasted pepper flesh, olives, almonds, and olive oil. Blend until smooth. Adjust seasoning with salt.
4. Cook the spaghetti in salted boiling water according to package instructions until al dente.
5. Drain the pasta and toss it with the roasted pepper cream. Serve hot, garnished with fresh basil and additional almonds if desired.

Total Time

30 minutes

Cuisine

Italian