Sweet and sour Bucatini with peppers

Ingredients for 4 people:

320 gr of Bucatini
1 red pepper
1 yellow pepper
4 Cipollotto Nocerino
Mengazzoli Pomegranate Vinegar
2 spoons of sugar
2 teaspoons of parsley
Extra-virgin olive oil
Salt

Preparation
Wash the peppers, cut them in half, remove the seeds, and cut them into strips. Wash the Cipollotto Nocerino, remove the roots and the green apical part. Cut them lengthwise. Warm up 3 spoons of oil in a pan, add the peppers and the Cipollotto Nocerino, then add the sugar and simmer profusely with Mengazzoli Pomegranate Vinegar. Let it cook and adjust the salt and pepper.
Cook the Bucatini al dente, saving 3 spoons of cooking water. Drain the pasta and pour it in the pan with the peppers, add the saved cooking water and complete the cooking while blending.

Tag: vegetarian dishes