Spaghetti Sorrinaise

Clean the garlic cloves and the red onion. Cut the red onion into big pieces.

Place the 6 Sorriso pointed peppers, garlic, red onion, thyme and oregano in the oven at 180 degrees for about 40 minutes, add some olive oil and salt & pepper.

Boil 200ml of water with a cube of vegetable stock.

Let the stock and ingredients from the oven cool.

After this, add all the ingredients from the oven into the food processor, also adding the basil and vegetable stock. Whirl the mixture completely smooth into a sauce.

Add the sauce to a saucepan to warm it up a little more before serving.

Heat the oven to 180 degrees.

Place the 2 Sorisso pointed peppers and the bunch of Amante tomatoes in the oven with some olive oil, pepper and salt for about 40 minutes. (Remove the Amante tomatoes at 25 minutes).

Roast the pumpkin seeds in a frying pan for about 5 minutes, keeping stirring so the seeds don't burn.

Put a saucepan with water on high heat and add the whole-wheat spaghetti. When the water boils, cook the spaghetti for about 10 to 12 minutes. Meanwhile, heat the Sorrinaise sauce.

Drain the spaghetti and pour a small splash of olive oil over it, so the spaghetti doesn't stick.

Add the spaghetti to the serving plates. Place the Sorrinaise sauce over the spaghetti, spread some feta and goat cheese over the sauce. On each plate, add a Sorriso pointed pepper and the Amante tomatoes from the oven. Garnish the dish with sprigs of oregano, basil and the puffed pumpkin seeds.