Mezzi rigatoni of buckwheat with peppers, cherry tomatoes and hazelnuts

Procedure

Cook a pepper in the oven at 160 degrees for 40 minutes and, once cooled, remove the skin from the pepper and cut into strips.
Cut the cherry tomatoes into small pieces and place them in a pan with oil, garlic, capers and the previously prepared peppers.
Immerse the buckwheat half rigatoni in plenty of salted water, after 8 minutes of cooking, drain the half rigatoni and sauté in a pan with the previously prepared sauce.
Complete the dish with chopped hazelnuts.

Enjoy your meal!