RGFE

Bucatini with green pepperoncini, tomatoes & basil

starter soup brunch

• 300 g bucatini
• 300 g pomodoro pelato di Napoli (Naples peeled plump tomatoes)
• 300 g green sweet pepperoncini
• 1 garlic clove
• 20 g extra-virgin olive oil
• 4 basil leaves
• Salt to taste

Wash and deseed the pepperoncini and dry them. Heat the olive oil in a frying pan over a medium heat. Add the pepperoncini. and fry them in the olive oil. Remove them from the frying-pan with a slotted spoon and set aside. In the same frying pan gently brown the garlic, add the tomatoes and basil. Simmer the sauce for half an hour, then add the pepperoncini and keep the sauce warm. Cook the bucatini al dente in a large pan of salted boiling water and serve the pasta with this tasty sauce.