The peppers are the symbol of Mediterranean cuisine.
This is the best time to consume, are more firm and crispy.
I like use all three colors, the reds and yellows are more, while the greens have a spicier flavor.
This recipe I find light and the bacon makes it even tasty. Seeing is believing!
Ingredients
14.11 oz. (400g) cavatelli
8. 81 oz. (250) tomatoes
3 or 4 peppers
5 slices of bacon
1 clove of garlic
parmesan cheese, sugar, oil, salt, basil
Divide the tomatoes in half, arrange them on a baking sheet lined with parchment paper, sprinkle lightly with oil and sugar.
Cook in the oven for about 30 minutes to 320 ° F (160 ° C).
Clean the peppers, remove the seeds, the cap, the white filaments and cut into strips.
Sauté the peppers in a pan with garlic and olive oil for about ten minutes.
Sautè in 'other pan the bacon cut into strips with two tablespoons of olive oil for a couple of minutes.
Boil and drain the pasta, pour into the pan with the bacon and add the tomatoes.
Continue cooking over high heat for a few seconds and serve with Parmesan cheese and some basil leaves.
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