350g Riscossa Zitoni tagliati pasta
350g peeled drained tomatoes
3 green peppers
1 burrata cheese
extra virgin olive oil
a pinch of sugar
Prepare the sauce by frying the onion in a little oil and then add the tomatoes and a pinch of sugar to remove acidity. Season with the basil leaves and add salt. Cook for about 20 minutes over medium heat.
Cut the peppers into chunks, fry them separately until soft and golden. Season with salt and set aside.
Boil pasta in plenty of salted water and then drain it when al dente; run under cold water to stop it from cooking any further. Put the pasta in a bowl and season it with oil.