Shells In Peperonata

Preparation:

Preparation: Fry the sliced onion in plenty of oil, add the peppers cut into wedges, salt and cook over high heat, stirring often; add the tomatoes cut into small pieces and the basil. Lower the heat, cover and finish cooking. Finally, rekindle the flame to thicken the sauce. Season the drained shells al dente with the peperonata and plenty of grated Parmesan.