Bucatini del contadino
Instructions
Is a first for high nutritional value.
Do follow a second vegetable.
Clean, wash the peppers and cut them into strips.
Prepare a beat with onion, garlic, parsley and basil.
Cut the bacon into small pieces and FRY in oil, farela with the chopped and peppers, simmered.
After about 10 minutes add the diced tomatoes coarsely, pepper, oregano and salt.
Cook the gravy in covered container, stirring every so often.
Almost finished cooking, add the capers and chopped olives.
Cook the bucatini into salted water brought to a boil until al dente, drain, pour into a soup tureen that you warmed in the oven, toss with the sauce and grated pecorino and serve.
Ingredients and dosing for 4 persons
- 400 g of type pasta bucatini
- 300 g of ripe tomatoes
- 80 g of bacon
- 2 red peppers
- 2 sweet yellow peppers
- 1 tablespoon of capers
- 10 pitted green olives
- 1 onion
- 1 clove of garlic
- 1 sprig of parsley
- 6 leaves of basil
- 1/2 chili
- 1 pinch of oregano
- 1/2 cup of olive oil
- 4 tablespoons of grated pecorino cheese
- Salt