Tender Casarecce impregnated with a gelatinous sauce of Anglet pepper

The title of this dish is as rigorous as its execution. Essentialism reaches undreamt of shores. Two elements, well actually three, and nothing more. Pasta, jelly and capers, which are not a determining factor but do add a counterpoint. What is important, even transcendental, is that this formula represents a revolution never before seen in world gastronomy. Italy has never dreamed of such a thing. The pasta is presented much more than al dente, almost raw in the center, not impregnated with succulent exteriors, nothing impregnated with succulent exteriors, that both soaks up and softens th...