Ingredients (3/4 people) 
250 g Antica Pasta Chitarra, 1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper, 300 g ripe and firm tomatoes, 1 clove of garlic, 200 ml cream, extra virgin olive oil, chopped parsley, salt and pepper.
(To make the recipe lighter you can replace the cream with the same amount of evaporated skim milk).
Execution 
Wash the peppers, cut off the stalk ends, remove the seeds and white ribs and cut flesh into small cubes. Wash the tomatoes, remove the skin and the seeds and cut flesh into small cubes. Heat the olive oil in a pot and brown the garlic peeled and kept whole. Add bell peppers and tomatoes and cook for few minutes until tasty, remove the garlic, season with salt, add cream and then mix it all. Cook the Chitarra in a large pot of boiling salted water for 8-10 minutes; drain when they are al dente and add the sauce. Sprinkle with fresh ground pepper and chopped parsley.
