Have you already thought about what to prepare for lunch today (or tomorrow)? If you’ve landed here, I guess not. I think you’re looking for a little inspiration. And I can provide it! Today I suggest you try these spaghetti with bell pepper cream. It’s a tasty and simple main dish that will fully satisfy you. The contrast between the creaminess of the sauce and the crunchiness of the bread crumbs is truly perfect. Let yourself be tempted and cook them too.

Other spaghetti recipes you might be interested in:

Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4 people
Cooking methods: Stovetop, Oven
Cuisine: Italian
Seasonality: Spring, Summer, and Fall

Ingredients for Spaghetti with Bell Pepper Cream

12 oz spaghetti
1 red bell pepper
3 anchovy fillets in oil
3.5 oz robiola cheese
2 oz rustic bread (crust removed)
A few leaves basil
extra virgin olive oil
salt
black pepper

Tools

1 Blender
1 Chopper
1 Frying Pan
1 Pan
1 Pot
1 Colander

Preparation of Spaghetti with Bell Pepper Cream

Wash the bell pepper, place it in a small non-stick baking dish, and bake in a preheated oven at 400°F until the skin is well charred.
Transfer it to a paper bag (perfect the one for bread) and let it cool (this way it will be much easier to peel).
Meanwhile, remove the crust from the slice of bread, then coarsely chop the crumb.
In a small frying pan, heat a drizzle of oil and toast the bread crumbs until they are golden and crisp. Then remove them from the pan to prevent burning and set aside.
When the bell pepper has cooled, peel it, remove all seeds and inner white filaments, and cut it into pieces.
Put them in a blender, add the anchovy fillets, robiola, two tablespoons of oil, and a generous grind of black pepper. Blend everything until you get a smooth cream. I used the Thermomix at speed 5/6 for 15 seconds.
Transfer it to a large pan, adjust the salt, and heat it slightly.
Meanwhile, boil the spaghetti in abundant salted boiling water, drain them al dente, saving some of their cooking water, and transfer them to the pan with the sauce.
Mix to blend all the ingredients well, scent with a few basil leaves torn by hand, and soften the sauce with a few tablespoons of cooking water if necessary.
Serve the spaghetti with bell pepper cream on individual plates, sprinkle with freshly ground black pepper, and scatter with crispy crumbs. Serve immediately to prevent the bread from softening. Enjoy! Paola
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