95 year old Rosa's dish is a speciality of the Ipirnia region of Campania: ciambutellla (the stewed pepper and tomato sauce) con cicatelli (the cavatelli pasta). It's a great summer pasta dish, so start growing your veggies and basil now, because you want produce that's full of flavour! The giant-leaved basil is called 'Napoletano Bolloso' and makes a good change from Genovese basil.
For the pasta, use 500g of semola rimacinata (durum wheat flour) and 250ml of water. For the sauce, use 3 peppers, preferably round 'Calabrese' ones which are fleshy, but bell ones will do, 4 garlic cloves, 4 large fresh tomatoes and 400ml passata, salt, olive oil, a handful of fresh basil leaves.
If you are going to bottle this mixture, omit the garlic (add it when you use the sauce in cooking), and boil sterilised and filled jars in a large pan for 20 minutes (Rosa recommends).

PS this dish incidentally vegan.