Coloured big eliche with bacon and peppers

Tempo 10'  


(per 4 people)
– 500 g of eliche giganti colorate OroGiallo
– 250 g of cubed bacon
– 1 yellow pepper
– 1 green pepper
– 1 shallot (or scallion) finely chopped
– 1 clove of garlic (crushed)
– 300 g of cherry tomatoes cut in little slices
– 50 g of extra-virgin olive oil
– 50 g of grated parmesan
– salt and pepper just enough


In a large pan put the oil, the shallot, the garlic and let brown lightly then take the garlic away; add the bacon and let brown for some minutes. Add the peppers and let cook on a moderate flame up to when they are cooked. Add the cherry tomatoes and toss them for about 2 – 3 minutes , then switch off the flame. Cook the eliche in abundant salted water and drain them firm. Pour them into the pan of the condiment and let flavour for 2-3 minutes. Switch off the flame and add the parmesan, mix and sprinkle with the chopped basil.