Stuffed bell peppers with Neapolitan-style pasta | Peppe Guida

Ingredients for 4 people

• 280 g of bucatini
• 4 large bell peppers
• 600 g peeled tomatoes
• 200 g tuna in oil
• 150 g pitted Gaeta olives
• 50 g capers
• 3 fillets of salted anchovies
• 2 cloves of garlic
• 1 tuft of basil
• Pecorino Romano cheese
• Olive oil
• Salt and pepper

Procedure

In a frying pan, pour a few tablespoons of oil and the garlic cloves, sautéing them over medium heat.
Melt the anchovy fillets in it, then add the chopped olives and well-desalted capers. After a minute, add the peeled tomatoes, chopped tuna and let the sauce cook for about 10 minutes.
Drop the bucatini into boiling salted water. Drain them very al dente and toss them with the tuna sauce, adding a pinch of Pecorino, a pinch of pepper and some chopped basil.
Remove the top cap of the peppers, already washed. Remove the inner seeds, season them with a pinch of salt and, on the outside, with a drizzle of oil.
Stuff the peppers with the bucatini and place them in a baking dish greased with oil. Bake them at 170 degrees for about 20 minutes, turning them a couple of times. Take them out of the oven, gently remove the skin and serve with a pinch of salt.


Photo by Lido Vannucchi