Peppers Stuffed With Bucatini

Preparation:

Preparation: Turn on the oven at 180 degrees. Blanch the tomatoes in boiling water for a few seconds. Drain them, peel them, cut them in half and remove the seeds. Cut them into small pieces. Brown the crushed clove of garlic in a pan with half the oil and remove it when it is golden. Add the pepper, then the tomatoes and cook over medium heat for about 15 minutes. Wash the capers under running water until all the salt has been removed and dry them. Soak the anchovies for about ten minutes in cold water, then clean them, removing the central bone and wash them under running water, dry them and chop them coarsely. Put both the capers and the olives in the pan where the tomato is cooking and cook for about 5 minutes. Once out of the heat, add the chopped parsley, oregano and pepper; then add the anchovies too. Mix carefully. Cook the bucatini al dente in plenty of boiling salted water, drain and dress with just over half of the sauce. Wash the peppers, cut off the top caps and remove seeds and internal filaments. Collect the bucatini, wrapping them around a fork and stuff the peppers in equal proportions. Arrange them on a tray lined with wet and squeezed baking paper. Spread the remaining sauce and a drizzle of oil over the peppers, then cover them with the caps. Bake them in the oven for 20 minutes covered with aluminum foil, then uncover and cook for another 15 minutes. Serve them hot or warm. Bucatini or perciatelli? Bucatini are a type of dry pasta made from durum wheat semolina, originally from Lazio, and resemble large spaghetti with a central hole. Perciatelli, on the other hand, come from the Neapolitan area and differ from bucatini only in the particularly larger diameter. Among the long pastas, these are the shapes that hold up better when cooked. Both are therefore particularly suitable for these stuffed peppers, which involve cooking the pasta in water and then cooking it in the oven. However, drain them very al dente.