Spaghetti with Roasted Bell Pepper Sauce

Preparation & Roasting

• 1
  Wash the bell peppers and place them on a baking sheet. Cut the garlic bulb on one side and also place it on the sheet. Drizzle everything with a little olive oil.
• 2
  Roast in a preheated oven at 220 °C for about 30 minutes. Turn the bell peppers occasionally until they are soft and the skin shows dark roasted spots.
• 3
  Immediately transfer the hot bell peppers to a bowl and cover tightly with cling film. Let them steam for about 5-10 minutes so the skin can be removed more easily.
• 4
  Peel, deseed, and stem the bell peppers. Squeeze the garlic cloves from their skins. Puree both together until smooth.

Prepare Sauce & Pasta

• 1
  Cook the spaghetti in plenty of salted water according to package instructions until al dente. Set aside some pasta water.
• 2
  Transfer the pureed bell pepper sauce to a wide pot or pan and heat it. Stir in the mascarpone and season with salt, pepper, and the chopped herbs (thyme and oregano).
• 3
  Add the drained spaghetti to the sauce and toss briefly. If needed, add a little pasta water to achieve the desired creaminess.

Topping & Serving

• 1
  For the crumbs, mix the breadcrumbs with grated Parmesan and a little thyme. Toast in a dry pan until golden brown, if they are not crispy enough already.
• 2
  Arrange the pasta on plates, generously sprinkle with the cheese crumbs, and serve garnished with fresh herbs and freshly ground pepper.