Bucatini ‘moda di Capri’

  • Difficulty


  • 380 g0SXE015
  • 1 yellow pepper
  • 30 black olives
  • 1 clove garlic
  • 1 sprig basil
  • 4 tbsp grated Parmesan cheese
  • salt and pepper
Bucatini n° 15


Blanch the tomatoes in slightly salted boiling water, peel them, deseed them and chop them coarsely. Place a saucepan over the heat with a dash of oil, add the garlic and once golden remove it and toss the pepper, previously cleaned rinsed and diced.Brown them for a few minutes, add the tomato, mix well and simmer for 10 minutes over a medium heat. Then season with a pinch of salt and a grind of pepper then add the olives and the basil and simmer till ready over a gentle heat.Cook the pasta in plenty of boiling salted water and drain it al dente, season it with the sauce, sprinkle with the grated parmesan and serve immediately.