Creamy mezze maniche with roasted red pepper, cannellini beans and feta with black olives, basil and garlicky crumbs

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the red bell peppers on a tray, rub them with 1 tablespoon olive oil, and roast for 20 to 25 minutes, turning halfway through, until tender and well blistered in spots.

2. 2

   2. Transfer the roasted peppers to a bowl and cover for 10 minutes so they steam. Then peel them, remove seeds and stems, and roughly chop.

3. 3

   3. Meanwhile, bring a large pot of salted water to a boil. Cook the mezze maniche pasta according to the package until al dente. Reserve 250 ml / 1 cup of the pasta water before draining.

4. 4

   4. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the breadcrumbs and 1 minced garlic clove. Cook for 2 to 3 minutes, stirring, until the crumbs are golden and crisp. Transfer to a plate so they do not keep browning.

5. 5

   5. In the same skillet, add the remaining tablespoon of olive oil. Cook the yellow onion with a pinch of salt for 5 to 6 minutes until tender. Add 1 minced garlic clove and cook 30 seconds more.

6. 6

   6. Add the roasted peppers, cooked onion and garlic, cannellini beans, the whole peeled garlic clove, heavy cream, water, lemon juice, half of the feta, 6 basil leaves, black pepper, and 1/2 teaspoon salt to a blender. Blend until very smooth.

7. 7

   7. Pour the sauce back into the skillet and warm it over medium-low heat for 2 to 3 minutes. If it is too thick, add some of the reserved pasta water a little at a time until it becomes creamy and coats well.

8. 8

   8. Add the drained pasta, black olives, and the reserved 2 tablespoons of cannellini beans, then toss well for 1 to 2 minutes so everything is evenly coated. Adjust salt and pepper if needed.

9. 9

   9. Divide the pasta among plates and finish with the remaining crumbled feta, the rest of the basil leaves, the crispy garlic crumbs, and a very light drizzle of olive oil if desired. Serve hot.