Creamy Roasted Capscium & Tomato Pasta with Crispy Skin Chicken using @barilla Al Bronzo Fusilli Ingredients Roasted Veg Sauce • 2 large red capsicums, halved and deseeded • 1 punnet (250g) cherry tomatoes • 2 shallots, peeled • 1 whole garlic bulb • 40g unsalted cashews • 6–7 fresh basil leaves • Olive oil, for roasting • Salt & pepper, to taste For the Pasta • 240g Barilla Al Bronzo Fusilli (3 serves) • roughly half of the roasted veg sauce • 1/3 cup thickened cream • Reserved pasta water • Parmigiano Reggiano, to finish • Salt, to taste For the Chicken • 3 skin-on chicken thighs • Salt and cracked black pepper To Serve • Extra Parmigiano • Fresh basil leaves • Cracked black pepper Method Preheat the oven to 175°C. Cut the top off the garlic bulb, drizzle with olive oil, and wrap it in foil.  Place the capsicum halves, cherry tomatoes, and shallots on a lined tray. Drizzle with olive oil, season with salt and pepper, and add the foil-wrapped garlic to the tray. Roast for 35–40 minutes until soft and blistered. Once roasted, transfer the vegetables to a blender. Place the empty tray over low heat, add a splash of water, and use a spatula to scrape up any roasted bits. Pour those tray juices into the blender.  Let the garlic cool slightly, then squeeze out the cloves and add them to the blender along with the basil and cashews. Blend until smooth to form a rich, creamy sauce. Bring a large pot of salted water to the boil. While the water is coming to a boil, cook the chicken. Pat the skin dry and season both sides, salt on the skin, cracked black pepper on the non-skin side. Place skin-side down in a cold pan, then bring the heat up to medium. Let the fat slowly render out until the skin is golden and crispy. Flip and cook through, then set aside to rest. Cook the fusilli until al dente (about 11 minutes), and reserve some pasta water before draining. Add in roughly half the blended sauce in a large pan over medium heat. Stir in the cream and a splash of pasta water to loosen. Season with salt to taste.  Add the cooked pasta and toss until the sauce coats every piece. Add more pasta water or sauce if needed to adjust consistency. Grate in some Parmigiano and toss again until glossy and well combined. Slice the chicken and serve on top of each bowl of pasta. Finish with more Parmigiano, a crack of black pepper, and a few fresh basil leaves. ##AlBronzo##Barilla##Scarpetta##Pasta##ASMR##Ad - @dansfoodforthought