300 grams of "Butterflies"
a ripe tomato
3 sweet peppers
two tablespoons of roe (botargo)
a sprig of marjoram
oil and salt.
Cut in half lengthways the peppers, remove seeds and place them on the plate of the oven lightly oiled skin side up.
Put in preheated oven until the skin will tend to fall off.
Peel and cut into strips.
Blanch tomatoes in boiling water, peel, remove seeds and cut the flesh into strips.
Cook pasta in boiling salted water, drain underdone and transfer it into a bowl with tomatoes, peppers and chopped marjoram, adding a few tablespoons of oil.
Sprinkle with roe and serve.