Spaghetti with roasted pepper sauce

Preheat oven to 225 ° C. Peppers on baking sheet in oven in 25 min. Roast until the skin is blackened. Cover covered for 15 minutes. Remove skin and seeds and cut flesh into pieces. Store released moisture.

Cook the spaghetti in 8-10 minutes. Heat 3 tbsp oil in pan and bake light brown in 1 min. Place on plate. Bake gently in baking fat for 2-3 minutes. Pepper and dried oregano for 2 minutes. Add wine and paprika. Let simmer for 5 minutes. Mix the mixture with hand blender and reduce the amount of sauce. Season with salt and pepper. Chop raw oregano leaves. Scraping cheese into flinters. Drain pasta and transfer into four warm deep plates. Create sauce and distribute capers, garlic, oregano and cheese. Drizzle some olive oil and grind the pepper above.