Stuffed peppers noodles
Instructions
INGREDIENTS 4 PERSONS 8 medium-sized peppers, 250 g of egg noodles, basil, 2 cloves of garlic, a dozen olives, 400 g tomatoes, breadcrumbs, grana cheese, extra virgin olive oil, salt and pepper.
Clean peppers PROCEDURE by removing the canopy with the petiole and the White interior filaments that hold the seeds.
Immerse them for 5 minutes in boiling salted water, then drain the skimmer and place them on paper towels.
Put in a saucepan one clove of garlic and half a glass of olive oil, over medium heat and when garlic is golden, remove it and pour into the pan with the tomato pulp, salt and pepper and gilds it over low heat for about 20 minutes.
Meanwhile, finely chop the Basil and garlic and stir the chopped tomato.
Pitted olives and cut into fillets, uniting them with sauce along with a few spoonful of Parmesan.
Cook the noodles in boiling salted water until al dente, drain and pour into the pan with the tomato sauce and olives, stirring gently with a wooden cutlery.
Then remove from heat and fill the peppers with the pasta.
When are all filled, place it in a baking pan well oiled, sprinkle a few breadcrumbs, butter and bake them in the oven at 180° for about 10 minutes.
