Cappelletti Aglio, Olio e Peperoncino, gratinated with soft cheese

Ingredients for 1 servings:

• 1 garlic clove(s)
• 1 small chili pepper(s)
• 3 tbsp olive oil
• 250 g pasta (cappelletti)
• 50 g cheese (soft cheese) of your choice
• some salt and pepper
• some parsley, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Preheat the oven to 200°C (top heat). Finely slice the garlic clove and chili pepper (remove the seeds from the chili first if necessary). Sauté the garlic and chili in olive oil for 2-3 minutes, then add the cappelletti and continue to sauté for another 2-3 minutes. Season with salt and pepper. Place the cappelletti, garlic, chili, and oil in a plate or baking dish. Cut the soft cheese into relatively thin slices and spread over the cappelletti. Bake in the oven for 5 minutes. Finish with a little parsley, if desired. I chose an Alsatian mixture (known from tarte flambée: leek, bacon, and cheese) as the filling for the cappelletti, but you can adapt this to your liking. The whole thing can also be prepared as a casserole, then in a baking dish for about 6-8 people.