There are a huge number of different types of Italian pasta. I suggest you try one very tasty version of it. The bright taste of Bulgarian pepper and a delicate cream similar to mousse from it will not leave anyone indifferent.
Here is our simple set of basic products. Pasta must be made from durum wheat.
Wash the bell pepper and bake it in the oven at a temperature of 220 degrees for 30 minutes, turning it over during the baking process.
Carefully peel the pepper from the skin and seeds. Do not pour out the resulting juice. Add ricotta to the prepared pepper, a teaspoon of olive oil, salt and pepper, pour in the juice. Beat everything with a blender to the state of cream.
Boil the water and boil the pasta. Leave a little of the water in which it was cooked in a cup. Drain the rest. Heat 2 teaspoons of oil in a frying pan and put a garlic clove cut in half, fry a little and put the cream sauce. Warm it up.
Then remove the garlic, pour the paste into the pan and mix well. For a more velvety consistency, add a little water in which it was cooked.
Garnish with thyme or basil leaves before serving.