Bucatini with egg and peppers

Preparation:

Preparation: Peel the tomatoes. To do it easily, dip them for half a minute in boiling water and immediately afterwards in cold water. After peeling them, divide them in two, remove the seeds and cut them into small pieces. Wash the peppers, divide them lengthwise then discard the seeds and internal white filaments and cut them into strips. Peel the onion, slice it thinly and put it in a pan with the oil and the whole garlic clove. Leave it to dry over a moderate heat and, when it begins to take on colour, add the tomatoes and raise the heat. Season with salt and pepper and after a few minutes add the peppers. Cover and continue cooking for about half an hour until the peppers are tender and the preparation almost dry. Cook the pasta and, one minute before draining it, break one egg at a time into a saucer and slide them over the pepper sauce, spacing them away from each other and keeping the flame to a minimum. When the eggs are a little set, but not fully cooked and with the yolk still soft, sprinkle them with salt and pepper, turn off the flame and pour over the freshly drained bucatini and a few chopped basil leaves. Quickly mix the pasta with two forks and serve piping hot sprinkled with grated Parmesan. The heat of the pasta and that of the pepper sauce are sufficient to complete the cooking of the eggs which must however remain soft to give the dish its characteristic creaminess.