Pulire, lavare, tagliare e sbollentare le puntarelle. Denocciolare le olive e tagliare in due parti. Pulire, lavare e cuocere al forno i peperoni per 30 min a 200 °C. Tagliare a listarelle. Pulire e tritare la cipolla. In una padella dorare la cipolla con l’olio extra vergine d’oliva, aggiungere i peperoni, le puntarelle e cuocere per qualche minuto. Cuocere i sedanini in abbondante acqua salata e scolare al dente. Saltare la pasta in padella e amalgamare il tutto aggiungendo le olive nere. Servire caldo.
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