SUGO CREMA DI PEPERONI (Cream of Pepper Sauce)

4 to 7 red, orange, yellow bell peppers Garlic, to taste

Oil, to taste

1 carton of cherry tomatoes, preferably on the vine

Salt and pepper, to taste Pecorino cheese, for topping

3⁄4 pound pasta

Wash, dry and slice the bell peppers in thick slices. Saute some garlic in a bit of your best oil. Halve your cherry tomatoes and combine them with the peppers in the pan. Add salt and pepper and cook on medium heat until very tender.

Add some water if necessary. Puree vegetables. Boil water and cook pasta. Season the pasta with the pepper sauce and sprinkle with abundant freshly grated pecorino.