Ingredients for 4 people:

• 350 g of Rye Fusilli
• 2 bell peppers
• one shallot
• 80 ml pureed tomato
• 1 bunch of parsley
• 1 of basil
• 3 or 4 friarielli (or chili pepper)
• 1 stalk of celery
• 70 g of oil

Preparation:

In a large pan, heat the oil, finely chopped shallot, and diced celery. Add sliced bell peppers and friarielli, cover, and cook over low heat for 30 minutes. Add the tomato puree, adjust salt and pepper, sprinkle with chopped parsley and basil. Cook the fusilli in salted water for 5 minutes. Toss them in the pan with the sauce, combining all the ingredients.