CALAMARATA WITH 3 PEPPERS SAUCE

Serves 4

Cook the calamarata pasta in plenty of salted boiling water. In the meantime in a pan, add a spoon of evoo and brown the garlic clove, add the red sweet pepper sauce and a small ladle of pasta cooking water.

Drain the calamarata pasta and combine it with the pepper sauce, sauté for a minute, remove the garlic and plate up the pasta. On top add the roasted whole peppers cut into fillets, decorate with a the savory wafer, the Crusco Pepper, cress leaves and finish with a drizzle of extravirgin olive oil.