INGREDIENTS FOR 4 PEOPLE:
300 g of Allemandi organic whole “Tumminia” durum wheat fusilli
3 bell peppers, red and/or yellow
1 garlic clove
a bundle of basil
extra virgin olive oil
fresh ricotta or burrata to taste
Wash the peppers and put them whole on a baking tray covered with parchment paper.
Bake at 180°C for about 40 minutes.
Once pepper are soft, take them out of the oven and close them between two plates (so as to peel them easily) and let them cool down.
Meanwhile, fill a large pot with water and bring to a boil, then salt the water.
When peppers are cold, peel them, seed them and remove the white filaments. Blend them with the mixer with two tablespoons of extra virgin olive oil, the garlic clove, salt, pepper and basil.
Toss the pasta into the boiling water and cook for about 10-11 minutes.
When pasta is al dente, drain it, keeping aside some of the cooking water, and put it in a bowl.
Season with the sauce, add some of the cooking water if it is too thick, and add some fresh ricotta or burrata on each plate, if you like.