Spaghetti with creamy Roasted Bell Pepper Sauce & Herb Crumbs

Wash the bell peppers and place them whole on a baking sheet. Lightly trim the top of the garlic bulb (so that the cloves are exposed) and also place it on the sheet. Drizzle everything with a little olive oil.

Roast in the preheated oven at 220 °C for approx. 30 minutes. Turn the bell peppers occasionally until they are soft and the skin gets dark roasted spots.

Immediately place the hot bell peppers in a bowl and cover tightly with cling film. Let them steam for about 5–10 minutes – this makes the skin super easy to peel off later.