Peppers filled with bucatini

Turn on the oven to 180 degrees.

Scalded tomatoes in boiling water for a few moments.

Drain, sbucciateli, cut them in half and take away seeds.

Cut them into small pieces.

FRY in a pan the clove of garlic crushed with half the oil and remove it when it is golden.

Add the chili, then tomatoes and simmer over medium heat for about 15 minutes.

Wash the capers under running water to remove any salt and dry them.

Put the anchovies in water bath for 10 minutes in cold water, then clean it, removing the fishbones and wash them under running water, Pat dry and chop coarsely.

Put into the Pan where she is cooking the tomatoes and capers and olives and simmer for about 5 minutes.

Just outside the fire perfumed with chopped parsley, oregano and pepper; then add the anchovies.

Stir carefully.

Cook the bucatini al dente in plenty of boiling salted water, drain and toss with a little more than half of the sauce.

Wash the peppers, cut the top caps and remove seeds and filaments.

Collect the bucatini, wrapping them.

around a fork and farcitevi in equal proportions the peppers.

Arrange on a baking tray lined with baking paper wet and squeezed.

Spread remaining sauce over peppers and a little oil, then cover with the cups.

Cook in oven for 20 minutes covered with aluminum foil, then find and cook for another 15 minutes.

Serve warm or lukewarm.

Bucatini or perciatelli? Bucatini is a type of dry pasta of durum wheat semolina, laziale, and resemble large spaghetti with a central hole.

The perciatelli originate instead from the Neapolitan area differ from the bucatini for particularly higher diameter.

Between long pasta, are the formats that hold up better.

Both are therefore particularly suitable for these stuffed peppers, pasta cooking water and a subsequent baking in the oven.

Drain very al dente.