Whole wheat pasta with cream of peppers and ricotta

• 170g of Senatore Cappelli pasta
• 2 peppers
• 150g of cow's milk ricotta
• Capers
• Parsley
• Basil
• Extra virgin olive oil
• Pepper to taste
• Salt to taste
• Wine vinegar to taste
• Greek olives to taste

Wash and slice the peppers. Heat the extra virgin olive oil in a pan and add the peppers. Chop the capers and parsley and add them to the peppers. Near the end of cooking, add the red wine vinegar.

Once they're short, transfer them to a food processor, add some fresh basil leaves, and blend. Pour the resulting cream into the pan and add the olives.

Cook the pasta and reserve the cooking water. Add the pasta to the cream, stir in the oil, turn off the heat, and add the ricotta. Mix well. Add a pinch of pepper and, if desired, chili pepper. Dish is ready!