Although gramigna (short, curly pasta tubes) is at its best with meat-based sauces, this vegetarian variant combines the sweet flavour of the peppers with that sharp of capers and chilli peppers, and it is a perfect summery dish.

What you need (for two people):

half a yellow pepper
half a red pepper
deseeded black olives
an handful of parsley
two garlic cloves
a quarter of a medium onion
black pepper
1 chilli pepper
a small handful of salted capers, well rinsed
salt
olive oil
To bond:
during the summer: 6-7 cherry tomatoes
during the winter: 2-3 spoons of mascarponeTo dress:
Parmesan, or pecorino, or cubes of scamorza or mozzarella

How you do it:

Lightly fry in a little oil and in this order: garlic, onion, chilli pepper, and sweet peppers, all finely chopped. After 10-15 minutes, add the capers, the olives and the tomatoes, and let cook for 5 minutes. To finish, once you switch off the heat, add the cheese and the parsley.

In the meantime you will have boiled the gramigna in abundant salty water. Drain it al dente and happily throw it in the pan with the sauce. Mix well to bond everything together and serve immediately.