Difficulty Low – Ready in 60 min.
8 medium peppers | 400 g of striped macaroni | 250 g of fiordilatte | 5-6
ripe perini tomatoes | 100 g of black olives | 30 g of capers | 40 g of anchovies in oil | 2 cloves of garlic | 4 spoons of extra virgin olive oil | 2 spoons of parsley | Oregano | Salt and pepper
1. We roast the peppers on the fire until the outer skin is scorched. Then we cut the top cap.
2. We prepare the pasta dressing. We fry the garlic in the oil in a pan, add the chopped tomatoes and cook for about 15 minutes. Add the desalted capers in lukewarm water, the pitted olives and continue cooking over low heat for 5 minutes. Remove from the heat, add the anchovies, the chopped parsley and a pinch of oregano. We go up and pepper to taste.
3. Cook the pasta in slightly salted water, drain it al dente, pour it into the sauce, add the diced fiordilatte and mix.
4. Fill the peppers with macaroni, put them in a pan and bake at 170 ° for about 30 minutes.