Pasta alla Jonica

Trim and clean, wash and chop the fresh tomatoes and bell peppers sweets. Bring to a boil Bring a pot of water to a boil and boil them for a few minutes, just long enough to soften them without completely falling apart. Drain them when the flesh is tender and the color is still vibrant.

Puree the tomatoes and bell peppers still warm through the food millCollect a smooth sauce, free of the most fibrous parts and with a fluid but not watery consistency. Keep it ready to be added to the soffritto.

Pour the extra virgin olive oil into a skillet and join them cloves of garlic. Add the guanciale diced and gently sauté over medium heat, stirring, until the guanciale It becomes golden and slightly crunchy. The garlic should be fragrant without darkening or taking on bitter notes.

United to the soffritto the sauce obtained from tomatoes and bell peppersMix to combine the seasoning with the fat from the guanciale and let it cook until the sauce becomes flavorful and reaches a uniform density. Add plenty of basil and season with salt to taste, checking the aroma and balance of taste.

Bring plenty of salted water to a boil and cook the spaghetti. Drain. al denteWhen the pasta retains a slight resistance in the center and the surface is springy, set aside the well-drained pasta, ready to be used in the hot sauce.

Transfer the spaghetti into the tomato sauce and bell pepper and mix until the dressing is evenly distributed. Serve immediately, finishing each portion with a sprinkling of pecorino grated. The result must be warm, fragrant and well bound, with the guanciale distributed in the pasta.