Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 12 ounces (350 g) corkscrews
- 3 large cloves garlic, peeled and minced
- A meaty bell pepper, ideally red
- A small bunch chives, finely chopped
- 4/5 cup (200 ml) milk
- A bay leaf
- 1/2 cup freshly shredded pecorino Romano
- 4 tablespoons olive oil
- Salt & Pepper to taste
Preparation:
Set pasta water to boil, salt it when it boils, and cook the pasta. In the meantime, mince the garlic and simmer it in the milk with the bay leaf, stirring occasionally, until the milk is almost completely evaporated, about 20 minutes; when it is done remove it from the flame and discard the bay leaf.While the garlic is cooking, cut the pepper into strips, discarding ribs and seeds, and run the strips under your broiler, skin side up, to blister the skins; peel away the blistered skin (this may be easier to do under running water) and set aside the best looking third of the strips. Blend the remaining 2/3 of the pepper with a pinch of salt, the cooked garlic, and the olive oil. Dice the better looking strips.
By now the pasta should be cooking; dilute the sauce with a few tablespoons of the pasta water and stir in the diced pepper.
Drain the pasta when it is al dente and turn it into a serving bowl; sprinkle it with the chives and the cheese, and serve either hot or warm.
Note: if you prefer a more garlicky dish, simply peel and chop the garlic, and mix it into the bell pepper cream.
Yield: 4 servings pasta with bell pepper cream.
