Strascinati according to the country flavour

Tempo 10'  


(for 4 people)
– 500 g of Strascinati OroGiallo
– 1 red pepper
– 50 g of rocket
– basil
– oregano
– one spoon of washed capers
– garlic
– 100 g of extra virgin olive oil
– salt


Toast the red pepper, remove the skin and cube it. Clean, wash and crumble the rocket.
In a pan heat the oil, brown a minced clove of garlic, add one spoon of washed cappers, the rocket and scald on a high flame; add salt and sprinkle them with a little ladle of the pasta cooking water, put on the lid, turn down the gas and let the whole stew for 5 minutes, then add the pepper cubes, abundant minced basil and oregano as well as the strascinati firm cooked; whip the pasta on a high flame to flavour it and then serve immediately.