There pasta with peppers it’s a first course typical of summer, which can be declined in many different ways. In this easy recipe we present a version of baked pasta with peppers perfect for a summer lunch. The dressing is rich and fragrant, with green and black olives, basil and parmesan.
THE peppers they can be cooked in the oven or in a pan, they can be reduced to layers or transformed into a thick cream that mixes with pasta in a fragrant embrace as in the recipe for wholemeal rigatoni with pepper cream. You can leave them the only protagonists of this dish or combine them with other ingredients as we did in the maltagliati with pepper and tuna sauce.
And also on the pasta format there is to indulge yourself: from spelled fusilli with peppers to wheels with peppers, passing through bucatini with pepper sauce.
OTHER TASTY RECIPES: Sicilian-style baked pasta, Pasticciata pasta
How to prepare: Baked pasta with peppers
To prepare baked pasta with peppers, start by cooking them. Put them in a pan and bake them in the oven at 180 ° C for 40 minutes, turning them a couple of times. Remove from the oven, transfer them to a paper bag for food and let them cool.
When they are cold, peel them, cut them first into layers, then into smaller pieces, eliminating the seeds and filaments that are inside. Put the peppers in a bowl and mix them with the diced mozzarella, olives and a few chopped basil leaves. Season everything with a drizzle of oil, a little salt and pepper.
Boil the macaroni in abundant salted water, drain them al dente, add them to the pepper mixture and mix. Transfer everything to a greased baking dish.
Sprinkle the pasta with grated Parmesan cheese and bake in the oven at 175 ° C. After 20 minutes the baked pasta with peppers is ready to taste.