In a large pan brown the garlic in oil, as soon as it becomes light brown add the peppers cut to giuliana, After a couple of minutes add the cherry tomatoes cut in half, basil and let cook for another 5 minutes to moderate flame. In a pot boil the agnolotti pasta in 4 litres of water, drain them al dente and add to sauce and stir all adding a grated parmesan reggiano cheese. WINE: Per e' Palombo.
Vegetarian
