Bucatini With Green Chillies

Preparation:

Preparation: It is an ancient recipe, of the purest Neapolitan tradition, obtained with simple and genuine ingredients. To prepare it, use green, small, pointed peppers that are usually used as a side dish: they are truly 'special' on pasta. Clean and wash the chillies, remove the stalk and seeds, dry them and put them to fry in a pan in which you have previously browned a clove of garlic with the oil. Cook over medium heat for about 10 minutes, so that the peppers become soft. In the meantime, wash the tomatoes, remove the seeds and the vegetable water and cut them into slices, then place them in a pan with the peppers and flavor with the basil leaves. Salted. Cook the sauce over low heat for 20 minutes. Meanwhile, boil the pasta, drain it al dente and put it in the pan with the sauce, sautéing it for a few moments over high heat, so that it absorbs the flavours. Serve it piping hot, accompanying it, if you like, with grated Parmesan cheese.