Step 1: Wash and roast the kapia peppers on a grill or a hob. When they get roasted and softened, take them off the heat and peel their skin, then let them cool.
Step 2: Cook the chopped onion in olive oil. After a few minutes of cooking, add the thyme sprigs, oregano, ground garlic cloves and mix well.
Step 3: Pour the cooked garlic-onion mix and the roasted peppers into a recipient and blend them well, until a cream-like texture forms.
Step 4: Cook the resulting cream in a pan along with the vegetable soup, cooking cream and balsamic vinegar and mix well.
Step 5: Season with salt and pepper and let the composition simmer for about 4-5 minutes. Add the parmesan and mix everything together until you get a creamy sauce. Simmer for 1-2 more minutes, then turn off the heat.
Step 6: In the meantime, start boiling the water in a big pot. When the water starts to boil, add the salt and Monte Banato Spaghetti pasta to the pot, letting it boil for about 6 minutes. Strain the cooked pasta and add it to the sauce. Turn on the heat on low and cook the pasta for about 2-3 minutes, until every Spaghetti piece is covered in sauce.
Step 7: Serve the Spaghetti on a plate, along with a little bit of parmesan, burrata cheese and a few thyme leaves for decor.