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RIGATONI WITH THREE PEPPERS
Rigatoni with three peppers

Ingredients for 4 people

350 g of rigatoni
Three yellow baby peppers
Three red baby peppers
Three orange baby peppers
2 cloves of garlic
A cup of salted capers
A cup of Taggiasca olives
A cup of breadcrumbs
salt
Origan
Extra virgin olive oil

Difficulty
Time

30 minutes

Cost
  • Take all the peppers, wash them and cut them into rings
  • Put them in a low-edged pan with the crushed garlic clove and oil
  • Brown well, add salt and add the capers and olives
  • Separately, in another pan with low sides, toast the breadcrumbs with a clove of garlic and oregano
  • Then cook the pasta in plenty of salted water
  • Once ready, drain it and add it to the peppers sauce
  • Add the toasted breadcrumbs and, after removing the garlic, skip everything and serve hot.
Rigatoni with three peppers
Commenti

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