Initially, prepare the peperonata sauce: wash and tidy peppers and cut into strips, then cut onion into cubes.
Put in a non-stick pan 2 tablespoons of additional virgin olive oil, peppers and sliced onion and delegate brown for a couple of minutes over high heat.
Include 2 ladles of broth, cover the pot with a cover and cook for 20 minutes on a moderate heat. Examine that the sauce does moist out excessive (include another ladle of broth if essential).
After the 20 minutes showed above, include the diced tomatoes, the tomato puree, the oregano and 1/2 teaspoon of sugar to remove the level of acidity. Mix well and continue cooking for another 10 minutes with the cover on.
Continue cooking without a cover till the sauce has actually lowered a little (about 1-2 minutes).
Switch off and change with salt and pepper.
Bring a pot with lots of salted water to boil. Prepare pasta “al dente” following times showed on the bundle (for “al dente” pasta, drain pipes the pasta 2 minutes before this time).
Drain pasta and put straight into the pot with peperonata sauce.
Include a drizzle of additional virgin olive oil, mix and garnish with grated salted ricotta or Pecorino.
