Tasty, choreographic and effective, peppers stuffed with spaghetti seasoned with a tasty sauce with olives, capers and tuna are worth trying! It is a single dish a little laborious in preparation but with a truly satisfying result.
Ingredients (for 4 people)
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4 large peppers
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Square spaghetti or vermicelli 300 gr.
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Hill or peeled tomatoes 1 can of 500 gr.
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Gaeta olives or black olives 80 gr.
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Salted capers 20 gr.
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Extra virgin olive oil 70 gr.
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Salt to taste.
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Parsley to taste
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Basil to taste
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Canned tuna 2 of 80 gr.
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Breadcrumbs to taste
Wash and roast the peppers on a griddle or in the oven at 200* with the grill. Peel them, remove the core, seeds and filaments.
Brown the garlic and 50 gr. of oil in a pan. Add the cherry tomatoes.
Cook for two minutes, add the capers, pitted Gaeta olives, chopped basil and parsley. Remove the garlic and continue cooking for 5 minutes.
Once the sauce is cooked, add the tuna -drained from the preserving oil of the can- and mix everything off the heat.
Boil the spaghetti very al dente and pour them into the pan containing the sauce. Mix well.
Open the peppers and place the spaghetti with its sauce on each one. You can also stuff them without opening them.
Reassemble the peppers and close them by fixing them with toothpicks to prevent them from opening during cooking.
Place them in a baking dish greased with a little oil.
Sprinkle with breadcrumbs. a pinch of salt and slowly add the remaining 20 grams of oil.
Bake at 180* for 30 minutes. The peppers are cooked when they turn golden brown.
Enjoy this dish that is also good cold, indeed the next day it is even tastier.
Enjoy your meal!
"What is difficult you make possible. What is short, make it intense. What is worth, make it unforgettable" (Antonio Curnetta, writer)
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