Maccheroni with Hot Red Pepper
- 500 g of maccheroni
- 2 hot red peppers
- 2 sun-dried sweet red peppers
- 2 garlic cloves
- 300 ml of extra virgin olive oil
Heat the olive oil in a pan, add the garlic and sauté until it begins to color. Add peppers and continue to cook until they are crunchy. Avoid burning them. Remove the peppers from the pan and crush them in a mortar. Pour the pepper sauce back in the pan with the oil. Cook the maccheroni in a large pot of salted boiling water until al dente. Drain thoroughly. Transfer to the pan with the pepper sauce and mix well.