Farfalle Torino Savona

(4 people)

Pasta farfalle

4 clear courgettes

1 Carmagnola Red Pepper

Vegetable broth

Pitted Taggiasca olives q.b.

1 clove of garlic

to taste of Extra Virgin Olive Oil

to taste of salt

to taste of Chilli

If you want toasted breadcrumbs

a few basil leaves

In a nice large frying pan, cook diced red peppers, a peeled clove of garlic and heat
At this point, add a little vegetable broth, so as not to burn the peppers, and cook for about ten minutes.
At the end of cooking, add the Taggiasca olives.
Boil the salted water separately for the pasta with the zucchini cut into cubes already raw inside (taking care not to overcook them).
When they are still a little hard and the water is boiling, throw in the farfalle and cook for about five minutes.
Before the peppers are completely cooked, drain the pasta (very al dente) and sauté it in the pan with the courgettes, peppers and olives.
You can add chilli if you want. Finally add two basil leaves.
If you serve the pasta hot, you can add a sprinkle of toasted breadcrumbs on top.
Otherwise, it is left to cool and served at room temperature. Or with grated parmesan if you like