Neapolitan pasta with peppers

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Bell peppers200 g
• Black olives15 g
• Capers5 g
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Basilto taste
• Saltto taste

Contains: gluten,

In season: June – September

Method

1. Wash the peppers, remove the stalk, seeds and white membranes and cut them into thin strips, about half a centimetre wide.
2. In a large pan, warm the oil with the peeled, crushed garlic over medium heat for a minute, until it sizzles; add the peppers, season with salt, cover and stew over medium heat for 15 minutes, stirring now and then, until soft and sweet.
3. Meanwhile, bring a pan of water to the boil for the pasta; pit the black olives if needed and rinse the capers.
4. Add the olives and capers to the peppers and cook uncovered for another 3 minutes, until the juices reduce; remove the garlic.
5. Salt the water once boiling and cook the durum wheat pasta for the packet time (about 10–11 minutes), until al dente; save a ladleful of the cooking water.
6. Drain the pasta into the pan and toss for a minute with a splash of cooking water, until the peppers cling to the pasta; finish with torn basil.