PREPARATION

In a saucepan, sauté the garlic with olive oil and, when it becomes golden, remove it and add the chopped tomatoes, olives and capers that you previously freed from salt by passing them under a stream of warm water. Check the salt, sprinkle with pepper and add a few leaves of fresh basil.

Simmer the sauce with a lid for about 40 minutes, stirring often.

Meanwhile boil the spaghetti in plenty of boiling salted water and, just cooked, drain and toss with the sauce by adding the mortadella cut into sticks, cumin seeds and a pinch of cinnamon; stir well and let cool.

Meanwhile wash the peppers, cut them in half lengthwise and free them from the core, the filaments and seeds. Grease a baking tray from the oven with olive oil, then recline the peppers that are going to be filled with spaghetti with olives sauce. Sprinkle with grated cheese and breadcrumbs and finally drizzle with olive oil.

Put in a preheated oven at 180 ° C for 30 minutes and serve warm.