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Whole Spaghetti with Peppers and Caciocavallo

ingredients

servings

2

Extra virgin olive oil

to taste

Garlic

1 wedge

Yellow peppers

1 unit

Iodized salt

1 pinch

Black pepper

to taste

Whole wheat spaghetti

160 grams

Caciocavallo

40 grams

first courses from Italy

Whole Spaghetti with Peppers and Caciocavallo

Whole Spaghetti with Peppers and Caciocavallo

vegetarian with gluten with lactose source of C vitamins high in phosphorus

ready in

22 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Whole Spaghetti with Peppers and Caciocavallo

First fast and very good dish!

Whole Spaghetti with Peppers and Caciocavallo step 1

step 1

In a saucepan I squeezed, in egg oil, the garlic without the wrapper I removed as soon as it has been fried.

Whole Spaghetti with Peppers and Caciocavallo step 2

step 2

I added (spun off, because, though, splash it all!) The peppers (previously washed and cut into strips), the salt up and the black pepper (or the chopped or powdered chilli)

Whole Spaghetti with Peppers and Caciocavallo step 3

step 3

I let it bake with the lid, low in flame, until the peppers softened.

Whole Spaghetti with Peppers and Caciocavallo step 4

step 4

Then, in another pan with plenty of salt water, I boiled the whole spaghetti. I joined the latter with the seasoning and mixed it on lively fire.

Whole Spaghetti with Peppers and Caciocavallo step 5

step 5

I turned off the flame, embedded the Caciocavallo cheese to nuts, plated and decorated the dough plate with some other cube of the same cheese.

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