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FUSILLI KAMUT

240gr. Kamut Fusilli
1 yellow pepper
1 red bell pepper
1 red onion
50gr. cappers in brine

3 slice of pancetta: a bit thick / or you can use the ham
rucola / radicchio from the field
extra virgin olive oil
salt and pepper to taste
5ml white wine

 

Cook pasta Morelli for ¾ of the time written on the package then drain and put to cool in a pan of steel with a little oil.

In a saucepan, bring to simmer the onion sliced not too thin with white wine, put the peppers in the oven for about 15/20minuti at 150 degree.

Add to the pasta the pancetta cutted in dice, the onions, the peppers, the capers and season with salt and pepper and serve on a bed of rucola/radicchio