Ingredients
bucatini
350 g 350 g broccoli
400 g of tomato pulp into small pieces 100 g of bacon
a handful of salted capers
1 clove garlic 1 sprig
parsley
1 piece of chilli 4 tablespoons extra virgin olive oil salt and pepper to taste
Preparation Cut the broccoli into small pieces and put them in a pot with plenty of water, just throw the pasta boils.
Saute the garlic in the oil and the bacon into dice, add the pulp of the tomatoes, capers and olives if you like. Bring to a kitchen cupboard flame for 10 minutes.
Drain the pasta with the tops, pour the sauce into the pan and leave over heat for 2 minutes, stirring. Transfer into a large sheet of baking paper, drizzle with olive oil, and close the edges curling.
Pass the paper bag in a hot oven at 200 degrees for about 10 minutes. Serve the baked steaming
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