Serves: 6 people Difficulty ': Media Preparation time: 50 minutes + cooling INGREDIENTS 350gr. 300g of tomatoes. 300g short pasta like fingering. 150g of courgettes. 2 red peppers with mozzarella cheese 1 fresh hot chili basil garlic 4 anchovies lettuce olive oil salt white pepper -------------------------- PROCEDURE After the zucchini sliced lengthwise, season with salt and olive oil and put them on hot grill.
Roast the peppers on the grill also, peel and remove seeds and six internal filaments. Blanch the tomatoes, peel, empty seeds, cut into cubes, collected in a bowl, toss with a little olive oil, minced garlic, basil, fresh chilli and leave to marinate. Meanwhile, boil the pasta al dente.
While you are cooking, oil anoint a ring mold of 21cm. in diameter and wrap it completely with alternating slices of zucchini slices of bell pepper. Drain the pasta, raccogliela in a bowl and season with marinated tomatoes, a pinch of salt and boned anchovies, rinse with salt and chopped.
Pour in the mold 2 / 3 of the dough by placing it in layers alternating with slices of mozzarella. Fill the mold with a final layer of pasta, then pressed it all to make it compact and, finally, past the mold in the refrigerator for a few hours before throw in the dish. Fill the center of the pie with the dough by holding (about 1 / 3), then garnish with a sprig of fresh basil, leaves of lettuce, a drizzle of extra virgin raw, ground pepper and serve. 
Roast the peppers on the grill also, peel and remove seeds and six internal filaments. Blanch the tomatoes, peel, empty seeds, cut into cubes, collected in a bowl, toss with a little olive oil, minced garlic, basil, fresh chilli and leave to marinate. Meanwhile, boil the pasta al dente.
While you are cooking, oil anoint a ring mold of 21cm. in diameter and wrap it completely with alternating slices of zucchini slices of bell pepper. Drain the pasta, raccogliela in a bowl and season with marinated tomatoes, a pinch of salt and boned anchovies, rinse with salt and chopped.
Pour in the mold 2 / 3 of the dough by placing it in layers alternating with slices of mozzarella. Fill the mold with a final layer of pasta, then pressed it all to make it compact and, finally, past the mold in the refrigerator for a few hours before throw in the dish. Fill the center of the pie with the dough by holding (about 1 / 3), then garnish with a sprig of fresh basil, leaves of lettuce, a drizzle of extra virgin raw, ground pepper and serve.
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