Pasta dishes

Pasta with peppers

Serves 4

350 pasta rigatoni or sedani rigati

400 g  tomato puree

1 clove garlic

2 large yellow bell peppers

8 basil leaves

150 g provola cheese

30 g grated Parmesan cheese

½ cup olive oil

salt

Put in a saucepan the tomato puree, 4 tablespoons of olive oil, a pinch of salt and half a glass of water and let simmer on low heat for about 45 minutes, until the sauce has thickened. Remove from heat, add the Parmesan and stir well until it is blended into the sauce. Meanwhile, wash and dry the peppers and roast them under the grill, or on the fire; peel them and free them of the stalks and seeds. Then cut them into strips. Heat the remaining oil in a pan with the peeled garlic and the chopped basil ; add the peppers and let them cook for a few minutes on high heat; add the salt and remove from heat, discarding the garlic. Cook the pasta in a large pot of boiling salted water, drain it very  “al dente” and toss with the tomato sauce. In a baking dish make a layer of pasta; cover with a layer of grated provola and half of the peppers; make a second layer of pasta and cover with the remaining peppers and provola. Pour over the cooking oil of the peppers and place under the oven grill for 5 minutes. Serve immediately