Mezzi tufoli au gratin with pepper sauce

  • Difficulty


  • 300 g0SX0030
  • 2 cloves garlic
  • 1 tbsp Italian parsley, finely chopped
  • 1 pinch oregano
  • 80 g salted capers
  • 80 g black stoned olives
  • 4 peppers
  • 5 tbsp grated Parmesan cheese
  • salt and pepper
Mezzi Tufoli n° 30


Rinse the peppers, dry them well and put them in a very hot oven for 5-6 minutes.Rremove them from the oven, peel them, deseed them and remove inside veins, then cut them into strips.Then place a saucepan with plenty of salted water and bring to the boil.Peel the garlic cloves, chop them with the parsley and fry until soft in a saucepan with half the amount of the oil; add the olives, the oregano, the rinsed capers, a smattering of pepper.Cover the pan and flavour over a medium heat for 8-10 minutes, stirring from time to time with a wooden spoon.As soon as the water bubbles, toss the pasta into it, cooking it al dente; then drain well, season it with the chopped softened onion mix and with half the peppers.Grease a oven-proof dish with a spoonful of oil and, starting with a layer of pasta, build up pasta layers alternated with the other half of peppers and a sprinkle of parmesan: the last layer being it of parmesan.Sprinkle the top with olive oil and put in preheated oven at 200 °C for about 20 minutes.Once ready, remove the dish from the oven and serve immediately.