Bucatini with pepper sauce

  • Difficulty


  • 350 g0SXE015
  • 300 g red Voghera peppers
  • 70 g yellow peppers
  • 1 onion
  • 1 clove garlic
  • 2 small bunches basil
  • salt and pepper
Bucatini n° 15


Blanch the tomatoes in slightly salted boiling water, peel them, deseed them then slice them. Peel the onion, rinse it and chop it; peel the clove of garlic and slice it; rinse the basil break it up; rinse the peppers, deseed them and remove all the white veins, then slice them into strips.In a saucepan heat 2 tbsp of oil, add the onion and half of the garlic, mixing from time to time with a wooden spoon, fry lightly until soft but not golden; add the tomatoes, half of the basil, a pinch of salt and a grind of pepper and simmer for about 20 minutes. In the meanwhile heat some leftover olive oil in another saucepan, add the pepper and stirring from time to time simmer for 10-12 minutes.Once cooked, add the chopped garlic and basil, and then mix again. In the meantime cook the bucatini in plenty of boiling salted water and drain them al dente. Toss the bucatini in a serving dish, season them with the tomato sauce and the peppers and sprinkle with chopped parsley to taste and serve.