Paccheri with Roasted Red Pepper Cream, Burrata, Green Olives and Crispy Garlic Crumbs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the red peppers and onion on a baking tray, add 1 1/2 tablespoons (22 ml) olive oil, 1/2 teaspoon salt, and a pinch of black pepper. Roast for 20 minutes, until the peppers are tender and lightly charred at the edges.

2. 2

   While the vegetables roast, bring a large pot of water to a boil and salt it. Cook the paccheri until al dente according to the package timing. Reserve 3/4 cup (180 ml) pasta water and drain the pasta.

3. 3

   In a medium skillet, heat 1/2 tablespoon (7 ml) olive oil over medium heat. Add 2 minced garlic cloves and the breadcrumbs. Cook for 3 to 4 minutes, stirring, until the crumbs are golden and crisp. Stir in the chopped parsley, cook 30 seconds more, and remove from the heat.

4. 4

   Transfer the roasted peppers, roasted onion, and 2 garlic cloves to a blender or food processor. Add the white wine, heavy cream, grated Parmesan, 1/2 teaspoon salt, and black pepper. Blend until very smooth.

5. 5

   Pour the pepper cream into a large skillet and cook over medium heat for 2 to 3 minutes. If the sauce is too thick, add a little of the reserved pasta water until it becomes silky.

6. 6

   Add the drained paccheri to the skillet along with half of the chopped green olives. Toss well for 1 minute so the pasta is fully coated in the sauce.

7. 7

   Divide the pasta among warm plates. Top with pieces of burrata, the remaining green olives, the crispy garlic-parsley crumbs, and a drizzle of the remaining olive oil. If desired, finish with extra Parmesan and black pepper before serving.