Bucatini with green chilies
Instructions
It is an ancient recipe, the most outspoken of the Neapolitan tradition, made with simple and genuine ingredients.
Used to prepare the Green chillies, small and sharp that is usually used as a side dish: the dough is really ' special '.
Clean and wash the peppers, various privatel of stalk and seeds, dry them and put them to cook in a skillet in which you have previously done Brown a clove of garlic with the oil.
Simmer on medium flame for about 10 minutes, so that the peppers are soft.
In the meantime wash the tomatoes, give them the seeds and vegetation water and slice them, then put them in a skillet with peppers and spiced with the basil leaves.
Savoury Pies.
Cook the sauce over sweet for 20 minutes.
Meanwhile, boil the pasta al dente, drain and put it into the pan with the sauce, making it jump for a few moments, flame to marinate well.
Serve hot, accompanying it, as desired, with grated Parmesan.
Ingredients and dosing for 4 persons
- 300 g of type pasta bucatini
- 200 g of green chillies
- 300 g of perini tomatoes
- 4 tablespoons of olive oil extra virgin
- 1 clove of garlic
- 4 leaves of basil
- Salt
- Grated parmesan cheese