Spaghetti Al Cartoccio My Way

Preparation:

Preparation: Wash and dry a fleshy red pepper and put it to toast on the flame; Remove the skin and seeds and cut it into strips. Cook the spaghetti for a few minutes in plenty of boiling salted water. In the meantime, heat the oil in a pan and brown the crushed garlic clove and chilli pepper. Drain the spaghetti al dente and dress them with the oil from which you have removed the garlic and chilli pepper. Mix well and add the strips of pepper, the washed and squeezed capers and the basil leaves chopped up by hand. Divide the dough into 4 sheets of special paper, pack the parcels and put them in a hot oven (180 degrees) for about 10 minutes.